Warm and Hearty Winter Delicacy: Red Bean Porridge (Patjuk)
Red Bean Porridge (Patjuk)
On Dongji (Winter Solstice) in 2022, why not warm your body and soul with a comforting bowl of red bean porridge? This recipe brings together freshly cooked rice, smooth red beans, and chewy glutinous rice balls (ongsimi) for a delightful winter treat. Please use a standard 200ml paper cup for measurements, 1 Tbsp is a tablespoon, and 1 tsp is a teaspoon.
Porridge Ingredients- 2 cups red beans (unsoaked)
- 1/2 cup to 1 cup short-grain rice
- 1 bowl glutinous rice flour (approx. 100g)
Seasoning & Extras- 15-20 cups water (paper cup measure)
- 2-3 tsp salt
- 1 Tbsp sugar (adjust to taste)
- 15-20 cups water (paper cup measure)
- 2-3 tsp salt
- 1 Tbsp sugar (adjust to taste)
Cooking Instructions
Step 1
First, gather the main ingredients for your red bean porridge: 2 cups of red beans (unsoaked), about 1/2 to 1 cup of short-grain rice, and 1 bowl of glutinous rice flour.
Step 2
To remove any bitterness from the red beans and aid digestion, we’ll start with a pre-boil. Place the 2 cups of red beans in a pot with 3-4 cups of water and boil over high heat for 5-10 minutes. Discard this water, then rinse the beans under cold water to remove any impurities. Add another 3 cups of water and boil again over high heat for about 10 minutes. This process helps reduce the astringent and bitter taste of the beans, preventing stomach upset.
Step 3
For the second boil, bring the beans and water back to a boil over high heat. Once boiling, reduce the heat to medium, cover the pot, and simmer for about 40 minutes until the beans are tender. It’s crucial to stir occasionally to prevent the beans from sticking to the bottom of the pot.
Step 4
While the beans are simmering, let’s prepare the chewy glutinous rice balls (ongsimi). In a bowl, gradually add hot water to the glutinous rice flour, mixing with a spoon. The key is to achieve a very stiff dough that feels firm to the touch; avoid making it too watery.
Step 5
Once the dough is ready, take small portions and roll them into bite-sized balls using your palms. These are your ongsimi. Place them on a plate with some space between each one and let them sit for about 30 minutes to lightly dry the surface. This prevents them from sticking together excessively.
Step 6
Check if the red beans are cooked through. They should easily mash when pressed between your fingers. Continue simmering for a total of 40 minutes, adding 1-2 cups of water if it becomes too dry, to ensure the beans are perfectly soft.
Step 7
Pour 2-3 cups of cold water into the pot with the cooked red beans to help them cool slightly. Crucially, do not discard the red bean cooking water; we will use it in the porridge to enhance the flavor.
Step 8
Transfer the cooled red beans and their cooking water into a blender. Blend until very smooth. Since we’re blending with the skins on, aim for a fine consistency for the best texture. Set the blended mixture aside.
Step 9
In a large pot for cooking the porridge, add the rinsed short-grain rice. Add a small amount of water and stir-fry the rice until it becomes slightly translucent. This step helps the rice grains stay separate and gives the porridge a nice sheen.
Step 10
Pour all the blended red bean mixture into the pot with the stir-fried rice. Add 3-4 cups of water and stir well to combine, ensuring there are no lumps at the bottom. You can add more water later if the porridge becomes too thick as it cooks.
Step 11
Cook over medium heat, stirring constantly to prevent the rice from sticking. Add 2 tsp of salt and 1 Tbsp of sugar to season. It’s important to add salt and sugar during the cooking process and simmer thoroughly; this prevents the porridge from developing a sour taste.
Step 12
The rice will need about 20 minutes to cook fully. While the porridge simmers, prepare the ongsimi. Bring a separate pot of water to a boil. Add the prepared ongsimi and cook for about 5 minutes. Once they float to the surface, they are done. Drain them and rinse under cold water to cool.
Step 13
Continue to stir the red bean and rice porridge as it cooks. Add water gradually to achieve your desired consistency. You want the rice grains to be soft and broken down, creating a creamy, thick porridge.
Step 14
Finally, add the cooked ongsimi to the porridge and simmer for another 5 minutes. This allows the ongsimi to absorb the flavors of the porridge. If you wish to add more salt or sugar, do so before this final step and ensure it simmers for at least 5 more minutes to prevent spoilage. Your warm and comforting Dongji Patjuk is now ready to be enjoyed!
