Authentic Dongji Red Bean Porridge Recipe: A Warm & Sweet Winter Delicacy
How to Make Delicious Dongji Red Bean Porridge at Home
With Dongji (Winter Solstice) falling on Saturday, December 21, 2024, enjoying a bowl of homemade red bean porridge is a must! This recipe will guide you to create a comforting and sweet traditional Korean winter treat that warms both body and soul.
Red Bean Porridge Base Ingredients- 330g fresh red beans
- 100g glutinous rice flour
Red Bean Boiling Water (1st Boil)- 900ml water
- 1/2 tsp salt
Red Bean Boiling (Rice Cooker)- Boiled red beans (drained)
- 1.8L water
Plain Rice Porridge (Hinjuk)- 80g short-grain rice
- 300ml water
Chewy Glutinous Rice Dumpling (Ongsimi) Dough- 100g glutinous rice flour
- Approx. 60ml hot water (for dough consistency)
- 3 pinches fine salt
- 900ml water
- 1/2 tsp salt
Red Bean Boiling (Rice Cooker)- Boiled red beans (drained)
- 1.8L water
Plain Rice Porridge (Hinjuk)- 80g short-grain rice
- 300ml water
Chewy Glutinous Rice Dumpling (Ongsimi) Dough- 100g glutinous rice flour
- Approx. 60ml hot water (for dough consistency)
- 3 pinches fine salt
- 80g short-grain rice
- 300ml water
Chewy Glutinous Rice Dumpling (Ongsimi) Dough- 100g glutinous rice flour
- Approx. 60ml hot water (for dough consistency)
- 3 pinches fine salt
Cooking Instructions
Step 1
First, wash the red beans thoroughly 2 to 3 times. This step removes any surface dirt or impurities.
Step 2
In a pot, combine the washed red beans with 900ml of water and 1/2 teaspoon of salt. Bring to a boil over high heat. This initial boiling helps to remove any potential bitterness from the beans.
Step 3
Drain the red beans from the first boil and place them into a rice cooker. Add 1.8L of fresh water. Use the ‘steam’ or ‘porridge’ function, setting it to cook for approximately 1 hour. This slow cooking process ensures the beans become very tender.
Step 4
In a separate pot, combine 80g of short-grain rice with 300ml of water. Cook over high heat, stirring occasionally, until a soft, smooth plain rice porridge (hinjuk) is formed. This adds body and a smoother texture to the final red bean porridge.
Step 5
In a bowl, mix 100g of glutinous rice flour with 3 pinches of fine salt. Gradually add hot water, about 60ml in total, while kneading the dough until it becomes soft and pliable. The exact amount of hot water may vary depending on the flour’s moisture content, so add it little by little until a cohesive dough forms. (Note: The original input of 600ml hot water for 100g flour seems high; approximately 60ml is typical for this quantity).
Step 6
Knead the glutinous rice dough well, then divide it into bite-sized pieces and roll them into small, round dumplings (ongsimi). You can shape them as you like.
Step 7
Bring a pot of generously salted water (3 pinches of salt) to a boil. Add the prepared glutinous rice dumplings and cook until they float to the surface, indicating they are done. Immediately transfer them to a bowl of cold water to prevent them from sticking together and to maintain a chewy texture.
Step 8
Once the red beans are fully cooked in the rice cooker, drain them and transfer to a blender or use an immersion blender. Blend until very smooth, creating a fine red bean paste. Ensure there are no lumps for the best texture.
Step 9
Combine the prepared plain rice porridge (hinjuk), the cooked and cooled glutinous rice dumplings, and the smooth red bean paste in a pot. Cook over medium-low heat, stirring constantly to prevent sticking to the bottom. Continue stirring and cooking until the porridge reaches your desired consistency. Your delicious Dongji Red Bean Porridge is now ready!
