Korean Red Bean Porridge (Velvety Adzuki Porridge with Rice Dumplings)
Quick answer
- Total time
- 90 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Pat-juk is a traditional Korean red bean porridge made by boiling dried red beans until very soft, straining them to extract a smooth, deeply colored paste, and simmering that paste with rice until it thickens into a velvety porridge.
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Small dumplings rolled from glutinous rice flour - called saeal-sim - are dropped in toward the end, giving each spoonful a chewy counterpoint to the creamy base. The porridge carries a gentle, natural sweetness from the red beans, which can be adjusted with a touch of sugar. A dusting of cinnamon on top complements the earthy bean flavor. Traditionally served on the winter solstice, pat-juk is equally satisfying as an everyday warm meal or a light late-night dish.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Rinse 300 g red beans until the water runs mostly clear, then cover them generously with water and bring to a boil over high heat.
Boil for 10 minutes, drain, and discard this first water to reduce bitterness.
- 2Control
Return the beans to the pot with 1600 ml fresh water and bring to a boil.
Lower to medium low and simmer for about 40 minutes, until a bean crushes easily between your fingers without feeling chalky.
- 3Finish
Press half of the cooked beans with some cooking liquid through a sieve to make a smooth red bean base.
Leave the remaining beans whole so the finished porridge keeps some bean texture instead of becoming completely flat.
- 4Step
Add warm water little by little to 120 g sweet rice flour and knead until the dough feels soft and pliable.
If it sticks to your hands, dust lightly with flour, then roll small saeal-sim balls.
- 5Control
Set the red bean base over medium heat.
Mix 2 tablespoons rice flour with water, stir it in, and scrape the bottom often so it does not scorch. When the porridge thickens slightly, add the rice balls.
- 6Finish
Simmer for about 5 more minutes, until the rice balls float and feel tender through the center.
Season with 1 teaspoon salt and 2 tablespoons sugar, then ladle into bowls and finish with cinnamon powder.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Strained adzuki paste simmers to a velvety, crimson porridge with small glutinous rice dumplings.
- Finish cue
- Simmer for about 5 more minutes, until the rice balls float and feel tender through the center.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
90min, 7 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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