Hearty and Nutritious Patjuk (Red Bean Porridge) for the Whole Family
Hearty and Nutritious Patjuk (Red Bean Porridge) for the Whole Family
Easy and Quick Pressure Cooker Patjuk Recipe for Dongji (Winter Solstice)
Dongji, the Winter Solstice, falls on December 21st this year and is traditionally known as ‘Aedongji’ when it occurs in the early part of the lunar month. It marks the shortest day and longest night of the year. In Korea, it’s customary to eat Patjuk (red bean porridge) on Dongji, symbolizing good fortune. It was once considered a ‘mini New Year’s Day,’ where eating Patjuk meant adding a year to your age. While we might not wish for another year added just yet, the delicious taste of Patjuk is undeniable! The vibrant red color of the beans is believed to ward off evil spirits and bad luck, leading to traditions like scattering Patjuk around the house entrance or sharing it with neighbors when moving. Don’t be intimidated by making Patjuk; it’s surprisingly simple and easy! This recipe shows you how to quickly cook the beans without lengthy soaking. Shall we start creating this comforting dish together?
Patjuk Ingredients- 2 cups red beans
- 1/2 cup glutinous rice (or 1 bowl cooked rice)
Parboiling Ingredients- 1 Tbsp coarse sea salt
- 20 cups water
Saealshim (Gnocchi) Ingredients- 1 cup glutinous rice flour
- 1/4 cup boiling hot water
Garnish- Jujubes (dates)
- Pine nuts
- 1 Tbsp coarse sea salt
- 20 cups water
Saealshim (Gnocchi) Ingredients- 1 cup glutinous rice flour
- 1/4 cup boiling hot water
Garnish- Jujubes (dates)
- Pine nuts
- Jujubes (dates)
- Pine nuts
Cooking Instructions
Step 1
First, wash the red beans thoroughly. Skim off any floating impurities or skins as you wash them, rinsing until the water runs clear. While glutinous rice is typically soaked for about 2 hours, this recipe uses cooked rice for added convenience.
Step 2
Usually, red beans need to be soaked for half a day, but in this recipe, we’ll skip the soaking process and cook them immediately. Place the washed red beans, 1 tablespoon of coarse sea salt, and 20 cups of water into a pot for the initial parboiling.
Step 3
Once the water comes to a rolling boil, drain the red beans using a sieve and rinse them once under running water. This step helps remove any bitterness or astringency from the beans and washes away any saltiness from the parboiling, ensuring a clean and pleasant taste for your Patjuk.
Step 4
Return the rinsed red beans to the pot, add 5 cups of fresh cold water, and bring to a boil over high heat. Once boiling, discard the cooking water. Add another 7 cups of cold water and simmer over medium-low heat until the beans are very tender. When the beans are cooked, mash them roughly with a wooden spoon while still hot. Then, place them in a sieve and rinse with cold water while pushing through the sieve to separate the skins from the soft bean paste. This process creates a smooth red bean base.
Step 5
While the red beans are cooking, let’s prepare the ‘saealshim,’ which are small glutinous rice dumplings. In a bowl, gradually add 1/4 cup of boiling hot water to 1 cup of glutinous rice flour, mixing with a spoon until it forms a dough. Once it’s cool enough to handle, knead it with your hands until smooth. (The recipe calls for 1 cup of flour, but you can comfortably double this amount if you like.)
Step 6
Shape the saealshim dough into small, bite-sized balls. Once the red bean porridge is boiling vigorously, carefully drop the saealshim into the pot. They are cooked when they float to the surface. Remove them with a slotted spoon, rinse them briefly in cold water, and spread them out on a plate to prevent sticking.
Step 7
Transfer the cooked and mashed red beans into a blender. Add some of the red bean cooking water and blend until smooth. Pour the blended mixture through a fine-mesh sieve into another pot. Add more cooking water as needed, stirring and rinsing to catch any remaining skins. This leaves you with a silky smooth red bean liquid for the porridge. Removing the skins ensures a velvety texture.
Step 8
Prepare one bowl of cooked rice. To prevent the rice from clumping in the porridge, it’s best to briefly rinse it in water before adding it.
Step 9
Combine the strained red bean liquid and the rinsed rice in a pot. Stir continuously with a wooden spoon to prevent sticking as it heats up. Once it starts to boil, reduce the heat and let it simmer gently. Season with sugar and salt to your preference. I personally prefer less sweetness, so I only used salt for seasoning. Add salt gradually and taste as you go to achieve the perfect balance.
Step 10
Ladle the finished Patjuk into serving bowls. Generously add the chewy saealshim, and garnish with thinly sliced jujubes and a sprinkle of pine nuts for a beautiful presentation. Enjoy this homemade Patjuk for a warm and traditional Dongji celebration.
Step 11
Don’t discard the reserved red bean cooking water! It’s perfect for making Patjuk-kal-guksu (red bean noodle soup) or for adding other ingredients like sweet pumpkin or sweet potato to create different variations of Patjuk. We’ll share more red bean recipes with you soon!
