Authentic Korean Red Bean Porridge (Patjuk) Recipe

Ingredients

1/2 cup of small red beans
1/2 cup of sweet rice
1/2 cup of sugar
6 cups of water
1/2 teaspoon of salt
15 small rice cake balls
A pinch of salt for rice cake balls

Steps and instructions

Rinse the red beans under cold water and place them in a pot.
Add water to the pot and bring it to a boil over medium heat.
Once boiling, reduce the heat to low and let it simmer for about an hour or until the beans become very soft and mushy.
Strain the beans through a sieve into a bowl, pressing down with a spatula to extract as much liquid as possible. Keep the red bean soup aside.
Soak the sweet rice in cold water for about an hour. After that, drain the water.
Grind the soaked rice in a blender until it turns into a fine powder.
Add the rice powder to the red bean soup and cook on medium heat, stirring continuously until it thickens.
Add sugar and salt to the soup. Stir to dissolve them.
Make the rice balls by mixing sweet rice powder and a pinch of salt with some warm water until it forms a dough. Shape them into small balls.
Add the rice balls to the soup and cook for about 10 minutes or until they float on the surface.
Once all the rice balls are floating, the Patjuk is ready to serve.

Tools for making

Pot - A pot will be needed to cook the red beans and prepare the soup.
Sieve - A sieve is necessary to strain the cooked red beans and extract the liquid.
Blender - A blender is required to grind the soaked sweet rice into a fine powder.
Spatula - A spatula will help in pressing down the red beans through the sieve to extract the liquid.
Bowl - A bowl will be used to collect the strained red bean soup.

Recipe variations

Adding cinnamon powder or ginger powder for added flavor.
Replacing the red beans with other types of beans such as black beans or adzuki beans.
Using coconut milk instead of water for a creamy texture.
Adding chopped nuts or seeds (such as peanuts or sesame seeds) for added crunch.
Adding a dollop of sweetened condensed milk or honey for extra sweetness.
Serving it with a scoop of vanilla ice cream for a contrasting temperature and taste.
Adding cooked sweet potatoes or pumpkin chunks to the soup.
Making the rice balls with different types of flour, such as glutinous rice flour or whole wheat flour.
Adding a few drops of vanilla extract or almond extract for a different flavor profile.
Adding dried fruits, such as raisins or chopped dried apricots, for added texture and sweetness.

Recipe overview

Patjuk is a traditional Korean red bean porridge that is savory, sweet, and incredibly comforting. This recipe uses simple ingredients like red beans, sweet rice, sugar, and salt to create a rich and creamy dish. The preparation includes boiling and straining red beans to extract a delicious soup, grinding soaked sweet rice into powder, and making cute little rice balls. The result is a sweet and hearty porridge with a beautiful red color that is both delectable and nourishing. This dish is commonly served during winter due to its warm and cozy nature, but it can be enjoyed at any time of the year. With this recipe, you can easily bring a taste of traditional Korean cuisine to your own kitchen!

Common questions

Can I use canned red beans instead of cooking them from scratch?
Yes, you can use canned red beans as a time-saving alternative. Simply drain and rinse them before adding them to the soup.
Can I use regular rice instead of sweet rice?
No, sweet rice (also known as glutinous rice or sticky rice) is essential for the texture and consistency of Patjuk. Regular rice will not give the same results.
How can I make the rice balls without sweet rice powder?
If you don't have sweet rice powder, you can substitute it with rice flour mixed with a small amount of water. The texture may be slightly different, but it will still work.
Can I adjust the sweetness of the soup?
Yes, you can adjust the amount of sugar according to your taste preferences. Add more or less sugar as desired.
Can I add any toppings to the Patjuk?
Absolutely! Common toppings for Patjuk include roasted sesame seeds, chopped peanuts, or even a drizzle of honey. Feel free to get creative and add your favorite toppings.
How long can I store leftover Patjuk?
You can store leftover Patjuk in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.

Serving dishes and utensils

Pot - A medium-sized pot for boiling the red beans and cooking the soup.
Sieve - A fine mesh sieve for straining the cooked red beans and extracting the soup.
Blender - A blender for grinding the soaked sweet rice into a fine powder.
Spatula - A spatula for pressing down the cooked red beans and extracting the liquid.
Bowl - A bowl for collecting the strained red bean soup.
Measuring cups - Measuring cups for accurately measuring the ingredients.
Soup ladle - A ladle for serving the Patjuk soup.
Rice ball shaper - A tool for shaping the rice dough into small balls.

Origin stories

Patjuk, also known as red bean porridge, is a traditional Korean dish typically enjoyed during the winter solstice. The dish is tied to an ancient belief that the red color of the beans can ward off evil spirits and disease. Furthermore, during Dongji, the Korean winter solstice festival, Koreans make Patjuk and share it with their neighbors to celebrate the increasing daylight. The small rice balls in the porridge symbolize new life and prosperity, and are thus often associated with a wish for a fruitful and healthy new year.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.