Warm Dongji Red Bean Porridge: Easy with Frozen Rice Cakes!
A Delicious Dongji Red Bean Porridge Recipe Made Easily with Frozen Rice Cakes
Hello! Today, I’ll show you how to easily and quickly make Dongji red bean porridge, a traditional Korean dish enjoyed on the winter solstice, using convenient store-bought frozen rice cakes. How about enjoying a warm winter with the wonderful harmony of the rich, savory red beans and chewy rice cakes?
Porridge Ingredients
- 450g red beans (rinsed clean)
- 700g commercial frozen glutinous rice cakes (ongsimi)
- 4 Tbsp glutinous rice flour
- Pinch of salt (to taste)
- Pinch of sugar (to taste)
Cooking Instructions
Step 1
First, prepare 450g of red beans. As this is a key ingredient that influences the taste and aroma of the porridge, it’s best to select fresh ones.
Step 2
Next, prepare 700g of commercial frozen glutinous rice cakes (ongsimi), which are easy to use. These rice cakes will make making the red bean porridge much simpler.
Step 3
Rinse the prepared red beans under running water several times until clean. This step removes any dirt or debris from the beans.
Step 4
If any of the red beans float to the surface while rinsing, they might be old or hollow. Discard these beans to make a cleaner and tastier porridge.
Step 5
Place the cleaned red beans in a pot, add enough water to cover them, and bring to a rolling boil over high heat. Once boiling, turn off the heat and immediately drain the first batch of water. This process helps remove any bitterness from the red beans.
Step 6
Now, it’s time to use a pressure cooker. Return the red beans to the pot, add 1.5 liters of water, and cook. Once the pressure cooker’s whistle blows, reduce the heat to low and simmer for about 10 minutes until the beans are soft. Cooked beans will be much easier to mash later.
Step 7
Check if the red beans are well-cooked in the pressure cooker. You don’t need to use all the cooked beans for the porridge; use about half and freeze the other half for later use. This saves you time on your next occasion.
Step 8
Using a blender or hand mixer, finely mash about half of the cooked red beans. Add water to the mashed beans until you achieve approximately 2.5 liters of red bean liquid. (The amount of water can be adjusted slightly depending on the type of beans and your personal preference. Aim for a consistency that is not too thick.)
Step 9
Pour the prepared 2.5 liters of red bean liquid into a pot, add half a tablespoon of salt, and bring it to a boil. Red bean porridge tends to boil over easily, so once it starts boiling, reduce the heat slightly and keep a close eye on it.
Step 10
When the red bean liquid is boiling vigorously, carefully add the 700g of frozen glutinous rice cakes (ongsimi).
Step 11
To prevent the rice cakes from sticking together or to the bottom of the pot, stir gently with a spatula or ladle after adding them. It’s important to ensure the rice cakes cook evenly.
Step 12
When the rice cakes start to float to the surface, it’s time to thicken the porridge. In a small bowl, mix 200ml of water with 4 tablespoons of glutinous rice flour until smooth, creating a rice flour slurry. Gradually pour this slurry into the boiling red bean porridge while stirring. This will make the porridge glossy and thick.
Step 13
Once the rice cakes are fully cooked and floating on the surface after simmering for a few more minutes with the slurry, your delicious Dongji red bean porridge is complete!
Step 14
Finally, adjust the seasoning by adding a little sugar and salt to your preference. The balance of sweet and salty will enhance the overall flavor of the porridge.
Step 15
This Dongji, try a bowl of this heartwarming red bean porridge to spend a warm and healthy day. Enjoy your meal!
