Dongji Red Bean Porridge: A Simple One-Pot Winter Delight
Dongji Red Bean Porridge: A Simple One-Pot Winter Delight
[Dongji Red Bean Porridge] Easy Red Bean Porridge Recipe Made in Just One Pot
Dongji red bean porridge is a traditional dish enjoyed on the winter solstice! While it’s simply ‘red bean porridge’ any other time, it’s especially meaningful to make and eat it on Dongji. This recipe is incredibly simple, requiring only one pot and minimal fuss after soaking the beans. Enjoy this nutritious and comforting winter treat with your loved ones!
Ingredients- 100g dried red beans
- 50g rice
- 100g saealsim (glutinous rice balls)
- 2g salt (approx. ½ tsp)
Cooking Instructions
Step 1
The first crucial step is soaking the red beans! Rinse the red beans thoroughly, then soak them in plenty of water for at least 12 hours, or preferably overnight. This lengthy soak is key to making the beans tender and the porridge smooth and delicious.
Step 2
Many people hesitate to make red bean porridge because of the ‘saealsim’ (glutinous rice balls)! Making the dough from glutinous rice flour and shaping them can seem like a lot of work. However, you can now easily find pre-made, delicious saealsim in stores, making this dish much more convenient. (Tip: If you’re making them from scratch, mix glutinous rice flour with warm water to form a dough, then roll it into small balls and boil them.)
Step 3
Next, prepare 50g of regular rice. Rinse it well and soak it in water for about 1 hour. Soaked rice will add a wonderfully chewy texture to your red bean porridge, making it even more satisfying.
Step 4
Now, let’s start cooking the red beans. Place the soaked red beans in a pot and cover them with plenty of water. Don’t worry too much about the water amount for the first boil, as this water will be discarded to remove any bitterness or impurities. Just ensure the beans are submerged, and bring to a boil over high heat.
Step 5
As the water boils, it will turn a deep red and foam may rise to the surface. This is the sign to discard the first boiling water. This step helps to achieve a clearer and less bitter red bean porridge. Once you see the water turning red, reduce the heat slightly.
Step 6
Carefully drain the first boiling water using a sieve. Return the beans to the pot and add fresh water. Continue to boil the beans until they are very soft and easily mashable. Depending on the amount of beans and the heat, this may take about 20-30 minutes. For this small quantity, 20 minutes was enough for them to become perfectly tender.
Step 7
Once the beans are soft, use an immersion blender or a regular blender to purée them to your desired consistency. For a smoother porridge, blend until there are no large lumps. If you prefer a slightly chunkier texture, you can blend less.
Step 8
Now, add a generous amount of water to the pot. It’s important to add enough water so the porridge doesn’t become too thick. I added about 400-500ml, but feel free to adjust this to your preferred consistency. Don’t be afraid if it seems too watery at this stage!
Step 9
Add the soaked rice to the pot and bring it back to a boil over high heat. Stir occasionally to prevent the rice from sticking to the bottom. As the rice cooks, it will soften and help thicken the porridge.
Step 10
Once the porridge begins to simmer, season it with salt. Salt is essential for enhancing the natural sweetness of the red beans. Start with about ½ teaspoon of salt, taste, and add more if needed until it’s perfectly seasoned to your liking. (Tip: You can also add a little sugar or honey for extra sweetness if desired.)
Step 11
Finally, reduce the heat to medium and add the saealsim (glutinous rice balls). Stir continuously to prevent them from sticking to the bottom of the pot. The saealsim are ready when they float to the surface. Once they float, turn off the heat, and serve your delicious Dongji red bean porridge warm. Enjoy!
