Sweet Potato and Milk Rice Porridge (Goguma Tarak-juk)

Photo: Korea Ministry of Food and Drug Safety

Sweet Potato and Milk Rice Porridge (Goguma Tarak-juk)

Name: Sweet Potato and Milk Rice Porridge (Goguma Tarak-juk)
Cuisine: South Korea
Ingredients: 20 g sweet potato; 15 g button mushrooms; 10 g onion; 7 g oyster mushrooms; 30 g brown rice (soaked) (soaked); 130 g low-fat milk; 20 g cooking oil; 100 g water

고구마 타락죽

Rice · Boiled

RiceCourse

363kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Sweet Potato and Milk Rice Porridge (Goguma Tarak-juk)

Not spicyVegetarianGluten-freeContains: dairy

Ingredients Tap an ingredient to check it off

Servings1

sweet potato고구마
20 g
button mushrooms양송이버섯
15 g
onion양파
10 g
oyster mushrooms느타리버섯
7 g
brown rice (soaked)현미(불린것)(soaked)
30 g
low-fat milk저지방우유
130 g
cooking oil식용유
20 g
water물
100 g

Nutrition per serving

363kcal

37.2gCarbs

7.2gProtein

21.4gFat

161mgSodium

Steps

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

Peel the sweet potato, cut it into 1cm cubes, and boil them.
Coarsely chop the button mushrooms and onion, and blanch the oyster mushrooms.
Heat cooking oil in a pot and stir-fry the onion, sweet potato, and button mushrooms in that order.
Put 1/2 bowl of brown rice and 1/2 cup of water in a blender and grind coarsely.
Add the mixture from step 4 and the remaining milk to step 3 and boil.
Pour step 5 into a bowl and place the sweet potato and blanched oyster mushrooms in the center.

💡 TipSweet potato and brown rice can be eaten without added salt, so this dish works well as a low-sodium meal.

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.