Sweet Red Bean Porridge (Korean Adzuki Rice Dessert Soup)
Boil 180 g rinsed red beans over high heat for 10 minutes and throw that first water away, which takes out the bitterness. Simmer the beans in 1.2 L fresh water over low heat for 35 to 40 minutes, until one crushes between two fingers, then press two-thirds through a sieve and keep the rest whole. Roll 50 g glutinous rice flour and 35 ml hot water into 1.5 to 2 cm balls, cook them in the boiling porridge with 45 g sugar and 2 g salt, and take the pot off the heat while the porridge is still slightly thin, because it thickens as it cools.
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Only two-thirds of the cooked red beans are pushed through a sieve; the rest stay whole, so there are beans to bite into in the thick porridge.
Read more
The glutinous rice balls (saealsim) need a little more time after they float to cook through to the center.
Ingredients
Instructions
- 1
Rinse 180g red beans, place in a pot with plenty of water, boil over high heat for 10 minutes, then discard the first water to remove bitterness and cloudiness from the beans.
- 2
Add 1200ml fresh water and simmer over low heat for 35 to 40 minutes until the beans crush effortlessly when pressed between two fingers.
- 3
Pass two-thirds of the cooked beans through a sieve to make a smooth red bean paste, and leave the remaining third as whole beans to provide texture.
- 4
Add 35ml hot water to 50g glutinous rice flour in small amounts to form a soft, earlobe-pliable dough, then roll into small balls 1.5 to 2cm in diameter.
- 5
Bring the red bean liquid to a boil with 45g sugar, 2g salt, and 1g cinnamon, drop in the rice balls, and once they float, cook for 1 more minute to ensure they are cooked through.
- 6
After the rice balls float, cook for 3 more minutes while stirring the bottom to even the consistency.
Turn off the heat when the porridge flows slowly from the spatula and the centers are cooked through.
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