Black sesame seeds porridge

Heukimjajuk 흑임자죽

Hello everybody!
I’m introducing a delicious, nutritious, healthy, and simple recipe today. Ow ow lots of adjectives, huh? : ) It’s black sesame seeds porridge!

Are you saying, “Uh oh! Warm porridge on hot day?” But this porridge is good for any season. It’s a very popular dish all year round.

The black sesame seeds are a great source of healthy minerals. When you shop for sesame seeds, you’ll find 2 types: raw and toasted. I recommend using raw sesame seeds, and then you can toast them yourself using the instructions in my video. Your porridge will be more delicious this way.

Whenever I toast my sesame seeds, I think about my old friend Eunhee. Right after she got married, she and her husband lived in her mother-in-law’s house for a while. One day her mother-in-law gave her raw sesame seeds and said: “We ran out of toasted sesame seeds. Can you toast these?”

My friend said: “Yes, mother,” very politely. She thought toasting sesame seeds would be easy. She wanted to impress her mother-in-law, so she ran into the kitchen. She put the sesame seeds into a large pan. She figured she would need oil to stir fry, so she added a few drops of vegetable oil and kept stirring.

Her mother-in-law was shocked when she saw this and stopped her right away. “You didn’t wash them?” she asked. Eunhee didn’t know that she needed to wash the sesame seeds before toasting them, and that she wasn’t supposed to use oil. : )

A long time ago in Korea, sesame seeds were always mixed with a little sand or small stones, so we had to wash and drain them many times to get rid of the grit.


for garnish:


Toast sesame seeds

  1. Put the black sesame seeds into a strainer and scrub them under running water.
  2. Drain the seeds and put them in a thick bottomed pan or pot. Stir with a wooden spoon over medium high heat for a few minutes.

  3. When the sesame seeds start popping, lower the heat. Keep stirring until they’re crispy.

Make porridge

  1. Blend the toasted black sesame seeds with ½ cup of water for 1 minute until the mixture is smooth.
  2. Add 1 cup of water to the mix and blend it again for another minute.
  3. Put 3 tbs of sweet rice flour into a thick bottomed pot. Mix in the sesame mixture with a wooden spoon.
  4. Bring to a boil. Keep stirring over medium high heat for about 2 to 3 minutes until it bubbles.
  5. Lower the heat to a simmer. Keep stirring for 3 to 5 minutes. The porridge will thin out a little and become shiny.
  6. Add ½ ts kosher salt and mix it well. Transfer to a serving bowl.
  7. Garnish with a jujube and pumpkin seeds (or pine nuts) and serve warm.


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  1. aletheia New York joined 6/17 & has 1 comment

    Can I use black sesame powder in replacement for the black sesame seed?

  2. ClumsySquirrel Seattle, WA joined 11/15 & has 4 comments

    Hi! I have a question! I’m going to be having throat surgery soon and was wondering if I could make this porridge in advance and keep it in the fridge so I can eat it at room temperature as I am recovering. This question also goes for the butternut squash and pine nut porridges.

    Thank you!


    P.S- I love all your recipes!

  3. Zulumom Concord, CA joined 9/13 & has 35 comments

    Dear Maangchi,
    My dog, Zulu, is very sick. He just came home from ER for five days for kidney failure…he almost died. Now he is home and is trying to recover from his kidney disease so he can live much longer. I made this Heukimjajuk today and he ate very well. Literally, I made Juk and gave it to a dog (Old Korean saying). Thank you so much!!! When he’s done with this Juk I’m going to make pine nut Juk for him. Your Juk recipes are awesome!!!

  4. cherryblossom richland, wa joined 4/13 & has 2 comments

    Hi Maangchi! Thank you very much for your recipe. My sesame porridge comes out very smooth and tasty. I like it so much that I’m going to make it again today. Thanks a lot. You make my day brighter.

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