Sweet and Smooth Danpatjuk (Sweet Red Bean Porridge)
A sweet red bean porridge made by simmering smooth red bean purée with chewy glutinous rice dumplings and sugar.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This danpatjuk is made by boiling red beans until completely tender, straining them into a fine purée, and simmering it with chewy rice dumplings. Discarding the first boiling water removes any bitterness, and seasoning with sugar and salt gives it the right sweetness. It is wonderful to enjoy as a soft, sweet special treat during winter or on Dongji (winter solstice).
- Servings
- 2 servings
- Cook time
- 70 minprep not included
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
Ingredients
- Red beans1 cup
- Water7 cups
Rice Dumplings
- Glutinous rice flour1 cup
- Salt1/2 tsp
- Hot water6 tbsp
Seasoning
- Salt1/2 tsp
- Sugar4 tbsp
- If the unique flavor of glutinous rice feels too strong, you can mix glutinous rice flour and regular non-glutinous rice flour half-and-half.
Steps
1. Sort through 1 cup of red beans to clean them, wash in water, then pour in 2 cups of water and bring to a boil.
Discard the first water after boiling for about 5 minutes.
Not only does it have a bitter taste, but it also contains compounds that can cause stomachaches.
2. Pour in 5 cups of water, and once it starts boiling, reduce the heat to low and simmer.
3. The water reduces as the red beans cook, so add 2 cup more and boil them.
It is best if the water added at this time is boiling water.
4. Boil for 1 hour or longer until the red beans are soft.
5. You need to cook them until they mash smoothly when rubbed between your fingers.
6. Place a strainer over a bowl and mash the red beans through it to yield a fine purée, then discard the skins.
7. The strained red bean liquid yields about 3 cups.
8. Next, make the rice dumplings. Add salt to the glutinous rice flour, mix, pour in boiling water, roughly mix with a spoon since it is hot, and then knead with your hands.
If the unique flavor of glutinous rice feels too strong, you can mix glutinous rice flour and regular non-glutinous rice flour half-and-half.
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9. Once the dough comes together smoothly, shape it into bite-sized rice dumplings.
10. Pour the red bean liquid into a pot, and once it boils, add the rice dumplings and boil for about 5 minutes to cook them.
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11. When the rice dumplings float to the top, they are cooked through.
12. Season with salt and sugar.
Since this is danpatjuk, I seasoned it to taste sweet.
For red bean porridge that includes rice grains, it is better to increase the salt and reduce the sugar.
Ppunwife's tips
- Discard the first water after boiling for about 5 minutes. Not only does it have a bitter taste, but it also contains compounds that can cause stomachaches.
- The water reduces as the red beans cook, so add 2 cup more and boil them. It is best if the water added at this time is boiling water.
- For red bean porridge that includes rice grains, it is better to increase the salt and reduce the sugar.
FAQ
Why do you discard the first water when boiling red beans?
You should discard the first water after boiling for about 5 minutes to remove the bitter taste of the red beans and get rid of compounds that can cause stomachaches.
How do you know when the rice dumplings are fully cooked?
When the rice dumplings added to the boiling red bean liquid float up to the surface, they are cooked through to the center.
What can you do if the distinctive flavor of glutinous rice is too strong for your taste?
Instead of using only glutinous rice flour, you can mix it half-and-half with regular non-glutinous rice flour to make the dough milder.
