Sweet Red Bean Porridge (Korean Adzuki Rice Dessert Soup)
Danpat-juk is a Korean sweet red bean porridge made by boiling dried red beans until soft, then straining two-thirds into a smooth puree while keeping the remaining third whole for textural contrast. The first boiling water is discarded to remove the raw, astringent taste of the beans, and the final porridge is seasoned with sugar, salt, and a touch of cinnamon for warmth. Small glutinous rice dumplings called saealsim are shaped by hand and dropped into the simmering bean liquid, where they float to the surface once cooked through, adding chewy bites throughout. Because the porridge thickens considerably as it cools, it should be finished slightly thinner than the desired final consistency.
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Instructions
- 1
Rinse beans, boil with water for 10 minutes, then discard the first boiling water.
- 2
Add fresh water and simmer for 35-40 minutes until beans are tender.
- 3
Mash and strain two-thirds of the beans, leaving one-third whole for texture.
- 4
Mix glutinous rice flour with hot water, then shape small rice balls.
- 5
Bring bean mixture to a simmer with sugar, salt, and cinnamon; add rice balls and cook until they float.
- 6
Adjust thickness and simmer 3 more minutes before serving warm.
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