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
Pushing only half of the cooked adzuki beans through a sieve and leaving the rest whole makes the porridge velvety while keeping whole beans and soft glutinous rice balls (saealsim) to bite into.
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Koreans traditionally eat it on the winter solstice (dongji).
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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