Authentic Red Bean Porridge (Dongji Patjuk): A Simple & Cozy Winter Delight Without Rice Balls
Make Delicious Dongji Patjuk Easily at Home This Winter!
Experience the rich flavor of traditional Dongji Patjuk with a simplified twist! Instead of making tedious homemade rice balls (saealsim), this recipe uses convenient, chewy jojongi tteok (small, spiral-shaped rice cakes) for an extra special and easy winter treat. Enjoy the comforting taste of red bean porridge without the fuss.
Main Ingredients
- 2 cups red beans
- Jojongi tteok (small rice cakes), as needed
- 1 tsp coarse salt
- 10 Tbsp glutinous rice flour
- 7 Tbsp brown sugar
Cooking Instructions
Step 1
Begin by preparing 2 cups of red beans and the jojongi tteok you’ll be adding. You can adjust the amount of red beans according to your preference.
Step 2
To ensure a clean and delicious red bean porridge, rinse the red beans thoroughly under running water multiple times. Remove any floating husks or damaged beans, as these can affect the taste and texture.
Step 3
Add 6 cups of water to the rinsed red beans. Cook them uncovered over high heat for about 15 minutes. This initial boiling water, which contains saponins (which can cause digestive upset) and a slightly bitter taste, should be discarded. This step is crucial for a smoother flavor.
Step 4
Discard the first boiling water. Rinse the beans again under fresh water and drain them in a colander. By discarding the first water, you effectively remove the astringency and any potential bitterness from the beans.
Step 5
Now, place the pre-boiled beans in a pot. Add 8 cups of fresh water and 1 teaspoon of coarse salt. The coarse salt helps to enhance the natural sweetness of the red beans and balance out any lingering bitterness.
Step 6
Bring the mixture to a boil over high heat, then reduce the heat to medium-low once it starts boiling. Cover the pot and let it simmer gently for about 1 hour to 1 hour and 10 minutes, or until the red beans are completely soft and tender. Slow simmering allows the deep flavors to develop fully.
Step 7
In a separate bowl, mix 10 tablespoons of glutinous rice flour with 7 tablespoons of water until a smooth paste forms. This creates a ‘glutinous rice slurry’ which will thicken the porridge without needing to knead rice dough.
Step 8
After about an hour of simmering, when the red beans are very soft, gradually pour in the glutinous rice slurry while stirring constantly. Traditional recipes involve mashing and straining the beans, but this simplified version skips those steps for a hearty ‘whole bean’ porridge. The slurry will help achieve a wonderfully creamy and thick consistency.
Step 9
Add the prepared jojongi tteok to the red bean porridge and continue to simmer. The chewy rice cakes add a delightful texture and make the porridge more filling.
Step 10
Stir in 7 tablespoons of brown sugar (or regular sugar) to sweeten the porridge. Continue to cook for a few more minutes until the glutinous rice slurry and jojongi tteok are cooked through and tender. Adjust the sweetness and saltiness to your personal taste. Add a pinch more salt if needed for balance.
Step 11
As the porridge simmers, some beans will naturally break down while others remain whole, providing a wonderful contrast in textures – smooth and chewy! Enjoy this deeply flavorful and comforting Dongji Patjuk, a perfect warming treat for a cold winter day.
