Noduk Juk (Mung Bean Porridge)

Remy Morimoto Park
Ingredients
- 1cup Mung beans
- 1/2cup Short grain white rice
- 2tsp Toasted sesame oil
- 1tsp Salt
- 6cups Waterfiltered
Instructions
1
Let’s make some Mung Bean Porridge/Juk (Noduk Juk)!
2
In a large bowl, add 1 cup Mung beans and 1/2 cup Short grain white rice. Cover with filtered water, making sure there is an ample amount of water on top of your dry goods. Soak overnight or for at least 1 hour before cooking.
3
After soaking, rinse and strain the mung beans and rice then transfer to a large pot. Bring to a medium high heat and add 2 tsp Toasted sesame oil and 1 tsp Salt. Sauté for 2-3 minutes.
4
Add 5-6 cups of water to the pot and bring the pot to a rolling boil. Lower the heat to a simmer and let cook for 30-40 minutes, stirring occasionally, until desired texture is achieved.
5
To serve, add your garnish of of choice! You could add kimchi, gim, soy sauce, sesame seeds, chili oil and anything else you’d like.
Japchae (Stir-Fried Sweet Potato Noodles)

Remy Morimoto Park
Ingredients
- 1cup Dried shiitake mushrooms
- 4cloves Garlic
- 2tbsp Granulated sugar
- 1/4cup Soy sauce
- 2tbsp Toasted sesame oil
- 1Carrrot
- 3-4Green onions
- 1/3Onion
- 250grams Sweet potato noodles
- 4-5cups Spinach
- 2tbsp Sesame seeds
Instructions
1
Let’s make some japchae! We’re making a vegetarian and gluten free version.
2
First, rehydrate 1 cup Dried shiitake mushrooms with hot water to cover and let sit while you prepare your remaining ingredients.
3
Finely mince 4 cloves Garlic
4
Add garlic to a small bowl with 1/4 cup Soy sauce, 2 tbsp Granulated sugar and 2 tbsp Toasted sesame oil. Mix to create your sauce.
5
Prepare your vegetables. Peel and thinly slice 1/3 Onion, or 2 shallots, peel and thinly slice 1 Carrrot, remove the roots from 3-4 Green onions, then thinly slice the white parts.
6
Boil 250 grams Sweet potato noodles until tender and translucent, then add to a large mixing bowl and cut to break down into easier bite sized pieces. Mix in about a tablespoon of your sauce and let sit.
7
Blanch 4-5 cups Spinach in boiling water for about a minute then immediately transfer into a bowl with ice water to stop the cooking. Squeeze to remove excess moisture, then toss with a tablespoon of your sauce.
8
Sauté your onion and scallions with neutral oil, transfer to the noodle bowl, repeat with your carrots and finally, slice rehydrated mushrooms and sauté with a teaspoon or 2 of your sauce. Add all your ingredients to your bowl. Sprinkle with 2 tbsp Sesame seeds, green onion slices if you’d like and toss with remaining sauce. Enjoy!