Halloween Black Sesame Porridge Breakfast, from a weeknight stove

Surprise your loved ones with this halloween black sesame porridge breakfast in the morning. It is not only direct and savory, but tasty as well. A great way to start Halloween day!

Oh, Halloween!

A dark, creepy, scary, and haunted day of fun and excitement is filled with candies, costumes, and of course, the trick or treats.

Halloween has to be one of the most anticipated day of kid’s life every year (and adults, too). Although we did not grow up with this fun tradition, we do love Halloween and enjoy making treats to join the great celebration.

Today, we are posting a recipe called Black Sesame Rice Porridge (gummun kkejook, 검은 깨죽).

Black Sesame Porridge Breakfast for Halloween

With dark hue from black sesame and hint of white rice granules picking through, this black sesame porridge will make a lovely Halloween breakfast if you adorn it with baby Halloween ghosts. Can you imagine how good this would be to prep your body to be ready for all the Halloween sweetness attacking you later on?

Although this porridge is often served as a breakfast in Korea, don’t limit to only that purpose. Since this reheats beautifully, you can boil up ahead of time.

Okay, witches of the world! Bring out your old cauldron, and let’s make some serious dark porridge, in Korean style!

Key Ingredients

• White short grain rice
• Black sesame seeds – toasted
• Honey – optional

How the dish comes together

First thing first. Soak your short grain rice in the water for at least 1 hour. Overnight is even better.

Drain and grind them in a blender with 2 cups of water.

This is personal preference but we like our porridge not too smooth. So we left ours a little coarse (more like granulated). If you like a smooth porridge, puree the rice in a blender.

Grind up the TOASTED black sesame seeds to fine crumbs. Set aside.

Add the blended rice to the pot and add more water, about 2 1/2 to 3 cups.

Bring the porridge to gentle boil over med-high heat. You need to stir it often so that it won’t stick to the bottom of the pot. Reduce the heat to low and continue to simmer.

After simmering about 10-15 minutes (as you stirring often), your rice granules will be softer to the bite.

Add the black sesame powder and 1 teaspoon kosher salt…

Heat the whole thing through. Season with more salt if needed. We also added 1 tablespoon of honey at the end but that is optional choice.

Did you wonder how we did the cute ghost on the picture? Direct! friends.

Cute Halloween Garnish Idea

We have some white cabbage kimchi that we got it for free from at the special Korean dinner party we attended the other night. So we cut out with a cookie cutter. You can rinse out the ordinary red cabbage kimchi with water to remove the chili filling, then cut out.

We used black sesame seeds for eyes, and a little piece of seaweed for a mouth. Boo! You got a ghost baby!

Ways to serve it

This Porridge goes so well with the white cabbage kimchi as a side. What a natural way of balancing black and white? The Porridge will be good for a week or so in the fridge. Just reheat in the microwave whenever you need.

Hope your Halloween this year is the spookiest and creepiest one. We need to come up with a plan how we can create our kid’s choice of Halloween costume this year; the headless man! Urrrgh!

Recipe Tips

1. Rice need to be soaked at least 1 hour or longer. In order to speedy up the cooking time in the morning. We recommend soaking the rice on the night before.
2. You can make this black sesame porridge ahead of time (up to 1 week) and store in the refrigerator until Halloween morning. Just reheat the porridge in pan over the stove or microwave until hot.

Keeping leftovers

Store any leftover porridge in the refrigerator up to 1 week. You can freeze this porridge up to 3 months. Reheat in a microwave or cook over the stove again until hot.

• Yield: 4
• Prep: 5 minutes
• Cook: 15 minutes
• Total: 8 hours 20 minutes

Ingredients

• 3/4 cup white short grain rice
• 5 cups water, divided
• 1/3 cup black sesame seeds, toasted
• 1 teaspoon kosher salt
• 1 tablespoon honey, optional

Method

1. Rinse rice several times until you get clear water. Soak the rice in the water for at least 1 hour. Overnight is preferable. Drain the water off. Set aside.
2. In a spice or coffee grinder, grind the black sesame finely; set aside.
3. Put the soaked rice in a blender and add 2 cups of water. Pulse until rice gets coarsely granulated but not pureed.
4. Pour the blended rice in a pot and add the rest of water (3 cup). Bring it to gentle boil over med-high heat stirring often. Reduce the heat to low and keep stirring for another 10 minutes or until the rice granule is tender to the bite.
5. Add the sesame crumbs to the rice and mix well. Heat through and season with salt. If desired, add a little amount of honey to taste. Serve hot.
6. The porridge can be made ahead and reheat in a microwave.