Sweet and Hearty Red Bean Porridge (Patjuk) for the Whole Family
Mastering the Art of Cooking Patjuk: A Traditional Recipe Perfect for Dongji Festival
I’ve prepared this patjuk with my husband, who loves it, in mind! This recipe provides a detailed step-by-step guide, perfect for enjoying the warmth and sweetness of this traditional Korean dish, especially during the Dongji (Winter Solstice) season.
Ingredients- 2 paper cups of red beans, soaked
- Cooked rice, enough for 2 servings
- 5 Tbsp glutinous rice flour
Cooking Instructions
Step 1
First, thoroughly wash about 2 paper cups of red beans. Add enough water to cover them and let them soak overnight (for at least 8 hours). Soaking them the night before will make cooking easier the next morning.
Step 2
The next morning, you’ll notice that the red beans have noticeably swollen. You can proceed to the next step with these well-soaked beans.
Step 3
Transfer the soaked red beans to a wok or a wide, deep pot. Add water to cover the beans and bring them to a boil. Once it reaches a rolling boil, turn off the heat immediately. This step helps to reduce any slight bitterness from the beans.
Step 4
Drain the boiled red beans using a sieve. Rinse them lightly under cold running water for a cleaner taste.
Step 5
Return the rinsed red beans to the wok. This time, add water about 3 times the volume of the beans and start boiling them again. It’s crucial to cook them thoroughly until they soften and break down.
Step 6
Boil the beans over medium-high heat until they are tender and breaking apart, which should take about 40-50 minutes. If the water reduces too much, add more water and continue simmering. You’ll know they’re ready when the beans are very soft.
Step 7
Once the red beans are well-cooked, transfer them from the pot to a bowl. Use an immersion blender (hand blender) to purée the beans. You don’t need to make it perfectly smooth; a slightly textured consistency is nice.
Step 8
Here’s the puréed red bean mixture. It should be smooth but still retain some of the bean’s texture and flavor.
Step 9
Pour the puréed red beans back into the wok. Add about 500ml of water to adjust the consistency of the patjuk. You can add more or less water depending on your preferred thickness.
Step 10
Now, prepare about 2 servings of cooked rice. The rice will add a pleasant chewiness and make the porridge more filling.
Step 11
Add the prepared rice to the wok with the red bean mixture and cook together. It’s important to cook over medium-low heat, not high heat, to prevent the rice from sticking to the bottom of the pot. Stir continuously to ensure the rice is well incorporated.
Step 12
While some recipes call for adding ‘ongsimi’ (glutinous rice balls) for a chewy texture, we’ll use glutinous rice flour for simplicity and convenience.
Step 13
Add about 5 tablespoons of glutinous rice flour to the patjuk and stir well. As the glutinous rice flour cooks, the porridge will naturally thicken. Once it reaches your desired consistency, it’s ready!
Step 14
Your delicious patjuk is complete! You can enjoy it as is, or season it with a pinch of salt or a touch of sugar to match your taste preferences. It’s best served warm.
