Rich and Smooth Dongji Red Bean Porridge
Dongji Red Bean Porridge: Tips for Making Rich and Smooth Red Bean Porridge!
Dongji (Winter Solstice) is just around the corner, and what better way to celebrate than with traditional Dongji red bean porridge! I personally find red bean porridge more delicious than other types of porridge. Even just boiled red beans are tasty, and I remember always eating the boiled beans my mom made with sugar sprinkled on top when I was young. This time, I ate so many of the boiled beans that I felt quite full! My mom also made delicious Dongchimi (radish kimchi), which tasted wonderful with the porridge. This recipe focuses on maximizing the smooth texture without using a blender, ensuring a rich flavor.
Ingredients- 1.6kg red beans
- 8 cups rice flour (approx. 800g)
- 1.5 cups glutinous rice (approx. 300g) – or regular rice flour for chewy dumplings
- Pinch of salt
Cooking Instructions
Step 1
Red bean porridge thickens as it cools, so it’s important to cook it slightly thinner than you’d prefer initially. If you’re boiling a small amount of red beans, using a pressure cooker is a convenient and quick method. When boiling the beans, discard the first boiling water as it can contain impurities. Then, add fresh water and simmer until the beans are very soft. While the red beans are cooking, let’s prepare the ‘saealsim’ (small dumplings) for added texture.
Step 2
Drain the first boiling water from the red beans, add fresh water, and simmer until the beans are completely tender. You’ll know the beans are well-cooked when their skins easily separate and they mash smoothly when pressed with a spoon. While you can use a blender, to achieve a truly smooth red bean porridge with the best flavor, it’s best to let the cooked beans cool slightly. Then, pass them through a fine-mesh sieve or colander to meticulously remove the skins. This process ensures you get a smooth red bean liquid without excessive mashing of the beans.
Step 3
The strained red bean liquid will look like the smooth, milky liquid in the photo. Although this step requires a bit more effort, it yields a red bean porridge with a depth of flavor and smoothness that’s incomparable to those made with a blender. Once you’ve prepared the red beans this way, you’re halfway done with making the porridge! Pour the strained red bean liquid into a pot and bring it to a boil. Once boiling, add the prepared saealsim (dumplings) and continue to cook. Once the dumplings float to the surface, let them cook for a few more minutes until the porridge is ready. Finally, season with salt to taste.
Step 4
I personally love adding chewy saealsim to my red bean porridge! To make them, gradually add water to the rice flour and knead until a dough forms. Then, roll small portions into bite-sized balls. Adding these dumplings to the porridge enhances the overall taste and texture. Including some rice grains also adds a pleasant chewiness. Seasoning only with salt, rather than sugar, creates a hearty and healthy Dongji red bean porridge that can be enjoyed as a filling meal, distinct from sweet red bean porridge. Feel free to add sugar or honey to your preference.
