This Red Bean Porridge Patjuk recipe is hearty, sweet and filling. Danpatjuk, also known as sweet red bean porridge, is a traditional Korean dessert porridge made from red beans (adzuki beans) and glutinous rice (sweet rice).
In Korea, danpatjuk is commonly eaten with squishy rice balls called Sae-Al-Sim (birds eggs) because of their white and round appearance.
Korean red bean porridge (patjuk) is traditionally eaten on Dong-ji (동지), the Winter Solstice, which is a celebration of longer days ahead and more hours of sunlight.
Ingredients
**Red Bean Porridge**
* 1 cup red beans (200g) (adzuki beans) * ½ cup glutinous rice * 5.5-6 cups water (split up) * salt optional * honey
**Korean Rice Balls (optional)**
* 2 cups glutinous rice flour * ½ cup hot water * ½ cup cold water
Instructions
1. Rinse red beans and soak in 2 cups water for around 8 hours. Drain this water add replace with ½ cup water and place in freezer overnight (around 8 hours). Remove from freezer and pour in 3 cups boiling water to help defrost it. 2. Once the frozen red beans have detached from the bowl, add the red beans and all water to a large cooking pot. Add ½ cup rinsed glutinous rice and 2 cups water. 3. Bring to boil and immediately turn down to the lowest heat to prevent boiling. Cook for 1 hour with the lid partially on (leave a gap to allow steam to escape). 4. Optional: While the red bean porridge cooks, make the Korean rice balls by stirring 1 cup glutinous rice flour, ½ cup cold water, and ½ cup hot water. When cool enough to handle, use hands to form a large ball. If the dough is too sticky and elastic, add more glutinous rice flour. But if the dough is too dry and cracks, add more cold water. I usually have to do this before the dough forms one ball easily, with a smooth and untracked surface. When you press down, the finger indent should not bounce back. 5. Transfer the dough to a chopping board and roll into a long snake. Cut into roughly 1 inch (2.5cm) pieces and roll into balls. If you’ve made to many, add to a flat zip-locked bag and freeze. 6. After 1 hour, the patjuk should have expanded by 3-4 times. Remove a red bean and mash it with a fork. If it is mushy and soft, the red beans are cooked. If not, you will need to add more water and let it simmer for 30 minutes more. This will depend on your stove. 7. Once cooked, blend the red beans and rice with a hand-held (immersion) blender until smooth. Pour a little more water in if it’s too thick. Add a little salt to season (optional). 8. Once the red bean porridge is cooked, boil a large pot of water and add the Korean rice balls. Wait until they’re floating near the surface of the water and remove with a slotted spoon to serve with the red bean porridge. 9. Serve with honey/sugar and cooked Korean rice balls. I decorated mine with chopped almonds and rose petals too.
1 Comment
RECIPE LINK: [https://londonishungry.com/red-bean-porridge-patjuk/](https://londonishungry.com/red-bean-porridge-patjuk/)
This Red Bean Porridge Patjuk recipe is hearty, sweet and filling. Danpatjuk, also known as sweet red bean porridge, is a traditional Korean dessert porridge made from red beans (adzuki beans) and glutinous rice (sweet rice).
In Korea, danpatjuk is commonly eaten with squishy rice balls called Sae-Al-Sim (birds eggs) because of their white and round appearance.
Korean red bean porridge (patjuk) is traditionally eaten on Dong-ji (동지), the Winter Solstice, which is a celebration of longer days ahead and more hours of sunlight.
Ingredients
**Red Bean Porridge**
* 1 cup red beans (200g) (adzuki beans)
* ½ cup glutinous rice
* 5.5-6 cups water (split up)
* salt optional
* honey
**Korean Rice Balls (optional)**
* 2 cups glutinous rice flour
* ½ cup hot water
* ½ cup cold water
Instructions
1. Rinse red beans and soak in 2 cups water for around 8 hours. Drain this water add replace with ½ cup water and place in freezer overnight (around 8 hours). Remove from freezer and pour in 3 cups boiling water to help defrost it.
2. Once the frozen red beans have detached from the bowl, add the red beans and all water to a large cooking pot. Add ½ cup rinsed glutinous rice and 2 cups water.
3. Bring to boil and immediately turn down to the lowest heat to prevent boiling. Cook for 1 hour with the lid partially on (leave a gap to allow steam to escape).
4. Optional: While the red bean porridge cooks, make the Korean rice balls by stirring 1 cup glutinous rice flour, ½ cup cold water, and ½ cup hot water. When cool enough to handle, use hands to form a large ball. If the dough is too sticky and elastic, add more glutinous rice flour. But if the dough is too dry and cracks, add more cold water. I usually have to do this before the dough forms one ball easily, with a smooth and untracked surface. When you press down, the finger indent should not bounce back.
5. Transfer the dough to a chopping board and roll into a long snake. Cut into roughly 1 inch (2.5cm) pieces and roll into balls. If you’ve made to many, add to a flat zip-locked bag and freeze.
6. After 1 hour, the patjuk should have expanded by 3-4 times. Remove a red bean and mash it with a fork. If it is mushy and soft, the red beans are cooked. If not, you will need to add more water and let it simmer for 30 minutes more. This will depend on your stove.
7. Once cooked, blend the red beans and rice with a hand-held (immersion) blender until smooth. Pour a little more water in if it’s too thick. Add a little salt to season (optional).
8. Once the red bean porridge is cooked, boil a large pot of water and add the Korean rice balls. Wait until they’re floating near the surface of the water and remove with a slotted spoon to serve with the red bean porridge.
9. Serve with honey/sugar and cooked Korean rice balls. I decorated mine with chopped almonds and rose petals too.
RECIPE LINK: [https://londonishungry.com/red-bean-porridge-patjuk/](https://londonishungry.com/red-bean-porridge-patjuk/)