Sweet Red Bean Porridge with Jeju Carrots
Matnamui Gwangjang Jeju Carrot Episode: Carrot Red Bean Porridge Recipe
This recipe for Carrot Red Bean Porridge utilizes special Jeju carrots, a local specialty. ‘Matnamui Gwangjang’ is a program that develops new menu items using regional produce and sells them at high-traffic locations like rest stops, airports, and terminals. This particular recipe is celebrated for its unique and comforting flavor, making it a perfect menu item for such places. Enjoy a hearty and nourishing bowl of this porridge, where the subtle sweetness of Jeju carrots harmonizes beautifully with smooth red beans.
Ingredients
- 1 Jeju Carrot (medium size)
- 400ml Water
- 1/2 cup Sweet Rice Flour (approx. 60g)
- 6 Tbsp Cooked Red Beans (pre-boiled and sweetened)
- Pinch of Salt
Cooking Instructions
Step 1
[Making Cooked Red Beans] Clean the red beans, removing any impurities. Place them in a pot with plenty of water and boil over high heat. Once boiling, reduce the heat to medium-low and simmer until the beans are very soft and start to break apart. Drain the excess water, then add sugar to taste and simmer until slightly thickened to create delicious sweetened red beans. (Adjust sugar quantity to your preference.) 
Step 2
[Prepare Ingredients for Carrot Red Bean Porridge] Now, let’s gather all the ingredients for the Carrot Red Bean Porridge. You’ll need 1 fresh Jeju carrot, 400ml of clean water, 1/2 cup of soft sweet rice flour, 6 tablespoons of the sweetened cooked red beans you prepared earlier, and a pinch of salt for seasoning. 
Step 3
Thoroughly wash the carrot and peel it. Cut the carrot into approximately 2cm pieces. Place the chopped carrots and 400ml of water into a pot and bring to a boil over high heat. Once boiling, reduce to medium heat and simmer for another 5 minutes. Allow the cooked carrots to cool slightly.
Step 4
In a blender, combine the cooked and slightly cooled carrots along with all the cooking water. Blend until smooth, creating a carrot purée. Pour this smooth carrot purée into a pot and cook over low heat for 3 minutes, stirring occasionally. This step allows the subtle sweetness of the carrots to infuse into the broth.
Step 5
In a separate bowl, mix 1/2 cup of sweet rice flour with 1/2 cup of water until it forms a smooth slurry with no lumps. Gradually pour this sweet rice flour mixture into the simmering carrot broth while stirring constantly. Continue to cook until the porridge reaches your desired thickness. Finally, season with a pinch of salt. Using just a tiny amount of salt will enhance the overall sweetness.
Step 6
Ladle the warm Carrot Red Bean Porridge into a serving bowl. Generously top with the sweetened cooked red beans you prepared. This creates a delicious porridge where the unique flavor of Jeju carrots melds beautifully with the texture of the red beans. It’s best enjoyed warm right away.
