Authentic Red Bean Porridge (Danpatjuk): A Sweet and Chewy Homemade Delight
Homemade Red Bean Porridge Recipe: A Complete Guide from Cooking Beans to Making Dumplings
My husband absolutely loves red bean porridge, so I decided to make it for him after he’d been asking for it for days. Red bean porridge might sound tricky to make at home, but once you try it, you’ll find it’s not that complicated at all. Shall we make some ‘saeal-sim’ (sweet glutinous rice dumplings) red bean porridge together?
Main Ingredients
- Whole red beans 800g
- Water 3L or more (for cooking beans and porridge)
Sweet Dumpling (Saeal-sim) Ingredients (for 1 serving)
- Sweet glutinous rice flour 200ml
- Salt 1/4 tsp
- Boiling water 70ml (for dough)
Seasoning for Porridge
- Salt (to taste)
- Sugar (to taste)
Optional Ingredients (for enhanced flavor)
- Cooked chestnuts (as desired)
- Jujube (date) 1 pc (for garnish or flavor)
- Sweet glutinous rice flour 200ml
- Salt 1/4 tsp
- Boiling water 70ml (for dough)
Seasoning for Porridge
- Salt (to taste)
- Sugar (to taste)
Optional Ingredients (for enhanced flavor)
- Cooked chestnuts (as desired)
- Jujube (date) 1 pc (for garnish or flavor)
- Cooked chestnuts (as desired)
- Jujube (date) 1 pc (for garnish or flavor)
Cooking Instructions
Step 1
First, thoroughly wash the whole red beans. To ensure the beans absorb enough water and cook evenly, it’s crucial to soak them in water for at least half a day (over 8 hours).
Step 2
Red beans can sometimes have a bitter taste due to saponin. To reduce this bitterness, blanch the soaked beans in boiling water for about 5-10 minutes. This step helps mellow the flavor and makes the beans softer.
Step 3
After blanching, you might notice some foam on the beans. Rinsing them once more with clean water will result in a clearer, cleaner-tasting porridge broth.
Step 4
Now, it’s time to cook the beans until they are very soft. Place the rinsed beans and 2L of water in a pressure cooker. Bring to a boil over high heat, then reduce to medium-low and cook for about 1 hour. Using a pressure cooker significantly reduces cooking time and yields exceptionally soft beans, making it very convenient. If using a regular pot, keep an eye on the water level and simmer for about 1.5 to 2 hours, or until the beans are completely tender. (Tip: Adding mixed grains along with the beans can make them even more savory.)
Step 5
Once the pressure cooker’s valve has lowered, carefully open the lid and check if the beans are cooked. They should be soft enough to mash easily. If they are, you’re ready for the next step.
Step 6
Transfer the cooked beans to a blender. Add an equal amount of water to the beans and blend until smooth. You can adjust the amount of water to achieve your desired porridge consistency; add a little more water if it seems too thick.
Step 7
Pour the blended red bean paste into a pot. This forms the base of your delicious red bean porridge.
Step 8
Now, let’s make the chewy ‘saeal-sim’ (sweet glutinous rice dumplings)! In a bowl, combine the sweet glutinous rice flour and 1/4 tsp of salt. Mix them lightly. Then, gradually add about 70ml of boiling water while stirring to form the dough.
Step 9
The dough will be hot initially, so use chopsticks to quickly mix the flour and water until just combined and no dry flour remains. This prevents you from burning your hands.
Step 10
Once the mixture starts to come together, use your hands to knead the dough until it forms a smooth, cohesive ball. You shouldn’t need any extra flour for this.
Step 11
The dough is ready when it’s smooth and no longer sticks to your hands. Ensure the consistency is just right – not too sticky and not too dry.
Step 12
Take small portions of the dough and roll them into flattened balls, about 1.5cm in size. Making them around the size of a Korean 100-won coin is ideal; too large and they’ll take longer to cook.
Step 13
Bring a pot of water to a rolling boil. Carefully drop the shaped dumplings into the boiling water. They are cooked when they float to the surface, which takes about 3-5 minutes.
Step 14
Cooked dumplings tend to stick together. To prevent this, rinse them briefly in cold water and keep them submerged. This makes them easier to handle when adding them to the porridge.
Step 15
The optional jujubes add an elegant touch to the red bean porridge. While not essential, they elevate the dish, making it perfect for special occasions or when entertaining guests.
Step 16
To remove the seeds from the jujubes, carefully make an incision around the seed with a knife. Then, gently remove the seed.
Step 17
Roll the pitted jujube tightly, similar to rolling a sushi roll.
Step 18
Slice the rolled jujube into thin pieces, about 0.5cm thick, just like slicing a sushi roll. This creates beautiful, decorative toppings for your porridge.
Step 19
Now, it’s time to cook the porridge to your desired consistency. Add the blended red bean paste to the pot and stir in water until you reach your preferred thickness. Once it begins to simmer gently, add the cooked dumplings and let them cook together.
Step 20
If you have cooked chestnuts, add them now. Chestnuts add richness and make the porridge a more substantial snack. Simmer for a few more minutes, and your delicious red bean porridge is ready!
Step 21
Finally, season the porridge with salt and sugar to your taste. The combination of chewy dumplings and sweet chestnuts creates a wonderfully rich flavor. Enjoy this heartfelt bowl of red bean porridge with your loved ones!
