Patjuk (Korean Red Bean Porridge)

🛒 Ingredients

• Red beans (Azuki beans) 50 g · 170 kcal
• Glutinous rice flour 25 g · 90 kcal
• Water 305 g · 0 kcal

👨‍🍳 Instructions

1. Rinse red beans thoroughly, then soak them in cold water overnight (at least 8 hours). Drain and rinse the soaked beans.
2. Place the soaked beans in a large pot with 6 cups of fresh water and bring to a boil. Boil for 5-10 minutes, then discard this initial water.
3. Add another 8-10 cups of fresh water to the pot and cook the beans over medium heat for 60-80 minutes, or until very tender and easily crushed.
4. While the beans cook, prepare the saealsim: combine glutinous rice flour with a little hot water (about 3-4 tablespoons for 25g flour) to form a pliable dough. Roll the dough into small, marble-sized balls.
5. Once beans are very soft, mash about 1/3 of them roughly with a ladle or potato masher directly in the pot, leaving some whole for texture. For a smoother porridge, pass all beans through a sieve, reserving the liquid.
6. Bring the mashed beans and their liquid back to a simmer. Carefully add the saealsim (rice balls) to the simmering porridge. Cook for another 5-10 minutes, stirring occasionally, until the saealsim float to the surface and are cooked through.
7. Season the patjuk with salt to taste and serve hot. Some prefer a pinch of sugar, but traditionally it's savory.