Split pea and glutinous rice porridge


This is my riff on the Korean dish nokdu-juk. Traditional nokdu-juk is made with mung beans and rice, however since I’m more likely to have split peas on hand I used them instead. You could also use plain white rice instead of glutinous rice, however using glutinous rice gives the porridge a beautiful silky texture.

Speaking of texture, let’s talk toppings! Crunchy toppings such as seeds, popcorn or anything fried contrast nicely with the soft porridge.

  • 1 cup dried split peas
  • 1/2 cup glutinous rice
  • 1 tbsp sesame oil, plus more to season
  • 5 cups water
  • 1 small strip of kelp (optional)
  • Salt to taste
Optional extras
  • 1 tbsp doenjang (korean fermented soy bean paste
  • Corn kernels (tinned or frozen are fine)
  • Small handful of enoki mushrooms
  • Toasted pepitas and sesame seeds tossed in soy sauce
  • Plain salted popcorn
  • Toasted nori/gim
  • Sesame oil
  1. Rinse and pick through your dried split peas.
  2. Heat your sesame oil in a heavy bottom saucepan on medium high.
  3. Add your split peas and rice while constantly stirring. This gently toasts your rice and peas. When everything is glossy and coated in the oil and smells nutty and fragrant add your 5 cups of water plus strip of kelp (You can add your kelp to the water before hand and just tip it all in together).
  4. Stir then cover and simmer for 20-30 minutes. It is cooked when your split peas are soft. While this simmers away you can prep any toppings.
  5. Once cooked season with salt to your taste.
  6. At this stage you can add the doenjang and any extra vegetables you like, for this version I added a small tin of corn kernels and enoki mushrooms. If you are using harder root vegetables consider adding them in a little earlier.
  7. Ladle out and enjoy!


This porridge is delicious on its own – hearty and comforting – but is also endlessly customisable. The same goes for any seasonings. A great way to serve it would be pot to table with various seasonings and toppings for everyone to build up their porridge as they please.
© Kat’s Savage Kitchen 2017

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