Korean Oat Porridge with Sesame Paste Recipe
This is a breakfast porridge inspired by Korean grain porridges, but made with rolled oats, milk, and aromatic sesame paste. In Korea, warm grain porridges are often eaten in the morning or for recovery after illness because they are gentle on the stomach. This version is more European in form, but with a distinct sesame accent.
A comforting, creamy oat porridge that combines familiar European breakfast habits with the soothing character of Korean grain porridges. The tahini adds a deep, nutty sesame flavor that makes this simple dish feel special and nourishing.
Chef's tips
Cook the porridge slowly over medium heat and stir often so it doesn’t catch on the bottom of the pot and becomes extra creamy. Adjust the sweetness to your taste and to how ripe your banana is—very ripe bananas will make the porridge naturally sweeter, so you can reduce the honey. Light tahini works best here; darker, roasted tahini will give a stronger, slightly bitter flavor.
How to serve
Serve in warm bowls, topped with banana slices, toasted sesame seeds, and chopped walnuts. You can also add a few extra drops of honey on top for a glossy finish. For more texture, sprinkle with a little granola or add a spoonful of thick yogurt in the center and swirl it into the hot porridge.
Ingredients
- rolled oats - 80 g
- milk - 300 ml
- water - 100 ml
- tahini light sesame paste - 1.5 tablespoons
- honey - 1.5 tablespoons
- salt - 1 pinch
- sesame seeds toasted, for sprinkling - 1 tablespoon
- banana sliced, for serving - 1 piece
- walnuts roughly chopped - 2 tablespoons
Preparation
- Put the rolled oats into a small pot, pour in the milk and water, and add a pinch of salt. Stir to combine.
- Place the pot over medium heat and cook for 7–10 minutes, stirring frequently, until the oats soften and the porridge thickens. If it becomes too thick, add a little more milk or water.
- When the porridge reaches a creamy consistency, remove the pot from the heat. Add the tahini and honey and mix thoroughly until the mixture is smooth and uniform.
- In a dry pan, toast the sesame seeds for 2–3 minutes over medium heat, stirring, until they become fragrant and lightly golden.
- Transfer the porridge to bowls. Top with banana slices and sprinkle with chopped walnuts and toasted sesame seeds.
- Serve immediately while hot and creamy.
Storage
No storage information available for this dish.
This porridge was inspired by the gentle, soothing Korean juk (rice porridge), but adapted to ingredients that are easy to find in most European kitchens. The sesame flavor makes it feel both familiar and a bit exotic at the same time—perfect for slow mornings when you want something warm, filling, and kind to your stomach.
