Maesaengi Sticky Rice Porridge (Maesaengi Chal Beombeok)

Photo: Korea Ministry of Food and Drug Safety

Maesaengi Sticky Rice Porridge (Maesaengi Chal Beombeok)

Name: Maesaengi Sticky Rice Porridge (Maesaengi Chal Beombeok)
Cuisine: South Korea
Ingredients: 100 g milk; 20 g maesaengi (fine green seaweed); 15 g glutinous rice; 50 g kabocha squash; 30 g chestnuts; 1 g green tea salt; 150 g anchovy broth

매생이찰범벅

Rice · Boiled

RiceCourse

122kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Maesaengi Sticky Rice Porridge (Maesaengi Chal Beombeok)

Not spicyNo porkNo meat or alcoholGluten-freeContains: dairy, fish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

milk우유
100 g
maesaengi (fine green seaweed)매생이
20 g
glutinous rice찹쌀
15 g
kabocha squash단호박
50 g
chestnuts밤
30 g
green tea salt녹차소금
1 g
anchovy broth멸치육수
↔ No anchovy broth? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
150 g

Nutrition per serving

122kcal

23.7gCarbs

3.7gProtein

1.4gFat

64.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Soak the glutinous rice beforehand.
Soak the maesaengi in water to remove the saltiness and impurities.
Cut the kabocha squash into small squares and blanch in the anchovy broth.
Finely chop the chestnuts for use as garnish.
Mix the milk and broth and boil the glutinous rice in it.
When the porridge is somewhat done, add the blanched squash and maesaengi to make the beombeok (thick porridge).

💡 TipGreen tea salt is used instead of salt to reduce salt intake, and anchovy broth adds a refreshing taste.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.