Korean Red Bean Porridge (Velvety Adzuki Porridge with Rice Dumplings)
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. 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.
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Instructions
- 1
Rinse beans, boil for 10 minutes, and discard the first water.
- 2
Add fresh 1600 ml water and simmer for 40 minutes until tender.
- 3
Strain half the cooked beans to create a thick base.
- 4
Mix sweet rice flour with warm water and shape into small rice balls.
- 5
Add diluted rice flour to the bean base, then cook rice balls until they float.
- 6
Season with salt and sugar, then finish with a touch of cinnamon.
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