Creamy and Sweet Corn Porridge (Takjuk)
Easy Corn Takjuk Recipe Using a Rice Cooker
This recipe for Corn Takjuk (a type of Korean porridge) is perfect for a quick and satisfying breakfast or a light evening snack, made effortlessly in a rice cooker. The combination of glutinous rice flour, milk, and sweet corn kernels creates a wonderfully smooth and comforting dish.
Ingredients- 3 Tbsp glutinous rice flour (heaping)
- 100ml water
- 300ml milk
- 3 pinches salt
- 3 handfuls corn kernels
Cooking Instructions
Step 1
In a bowl, combine 100ml of room-temperature water with 3 heaping tablespoons of glutinous rice flour. Whisk until smooth and lump-free – using room-temperature or cold water helps prevent clumping. Pour this mixture into your rice cooker pot and select the ‘Reheat’ function for 9 minutes.
Step 2
Rinse the 3 handfuls of corn kernels thoroughly. Place them in a blender and process until finely ground. You can use fresh corn or canned corn kernels. Canned corn will add a bit more sweetness and umami. (Tip: For extra tender corn, you can add the ground corn to the rice cooker with the glutinous rice mixture from the very beginning and run the ‘Reheat’ cycle together. If you do this, add the milk and salt during the second reheat cycle.)
Step 3
After the first reheat cycle is complete, add the ground corn kernels to the rice cooker pot. Pour in 300ml of milk. Add 3 pinches of salt according to your preference. If you used fresh corn and desire a sweeter taste, you can add about 1/2 tsp of sugar. (I personally enjoyed the nutty flavor without added sugar!)
Step 4
Using a soft spatula, stir everything together thoroughly to ensure the ingredients are well combined within the rice cooker. Once mixed, run the ‘Reheat’ function again for another 9 minutes.
Step 5
Your delicious and creamy Corn Takjuk is ready! Enjoy your meal.
