Warm and Sweet Homemade Red Bean Porridge (Danpatjuk)
How to Make Traditional Red Bean Porridge
This recipe guides you through making traditional Korean red bean porridge (Danpatjuk), perfect for warming you up on a chilly day. Experience the deep, rich flavor and smooth texture of perfectly cooked red beans, especially delicious served with freshly toasted bread!
Main Ingredients
- Red beans: 4 handfuls (approx. 400g)
- Sugar (to taste)
- Salt: 0.5 Tbsp
- Sweet rice flour: 1 Tbsp
- Water (for sweet rice flour mixture): 2 Tbsp
- Bread slices (for serving)
Cooking Instructions
Step 1
Rinse the 4 handfuls of red beans thoroughly. Place them in a pot, cover with water, and bring to a boil over high heat. Boiling the beans once and discarding the water helps to remove any bitterness or astringent taste from the red beans.
Step 2
Once the water comes to a boil, carefully drain all the cooking water. Rinse the pot and the beans briefly. Discard the water.
Step 3
Return the rinsed red beans to the pot. Add fresh water, ensuring the beans are well-covered. Bring to a boil again, then reduce the heat to medium and simmer for about 30-60 minutes, or until the beans are very tender and starting to break down. Cooking them until they are soft is key to a smooth porridge.
Step 4
During the final stage of boiling the beans, add 0.5 Tbsp of salt. This helps to enhance the natural sweetness of the red beans.
Step 5
Test the beans by pressing one with a spoon; if it mashes easily with little pressure, they are cooked. Turn off the heat and let the beans cool down slightly. Allow them to cool until warm, not hot, before transferring them to a blender. Blend until smooth. You can leave some texture if you prefer a slightly chunkier porridge.
Step 6
This is the smooth, pureed red bean paste after blending. It forms the rich base of our porridge.
Step 7
Transfer the blended red bean paste back into the pot. It’s a good idea to scrape down the sides well to ensure all the paste is collected.
Step 8
Now, add water to achieve your desired porridge consistency. Start with a generous amount, as the porridge will thicken as it cooks. You can always add more water if it becomes too thick.
Step 9
As the porridge heats up, skim off any foam or impurities that rise to the surface. This step is crucial for a clean taste and smooth texture. It also helps to remove any remaining skins or bits.
Step 10
Once the foam has been removed, stir in the sugar. Adjust the amount of sugar to your personal preference and the natural sweetness of the beans. It’s best to start with a little and add more as needed.
Step 11
In a separate small bowl, mix 1 Tbsp of sweet rice flour with 2 Tbsp of water until smooth and lump-free. If you don’t have sweet rice flour, regular starch can be used. This mixture will add a delightful chewy texture to the porridge.
Step 12
Slowly pour the dissolved sweet rice flour mixture into the simmering red bean porridge, stirring constantly. The porridge will begin to thicken. Turn off the heat once the porridge starts to bubble vigorously (‘ppag-geul ppag-geul’), indicating the sweet rice flour is cooked. Overcooking might make the chewy texture disappear.
Step 13
I like to enjoy my warm red bean porridge with toasted bread, so I’ve prepared some slices. The sweetness of the porridge pairs wonderfully with the mild flavor of the bread. Feel free to serve with your favorite bread or rice cakes.
Step 14
Ladle the warm red bean porridge into serving bowls. For an enhanced experience, you can garnish with chewy sweet rice balls (saealsim), extra sugar, a pinch of salt, or a sprinkle of cinnamon powder, according to your preference. Enjoy your homemade bowl of comforting and sweet red bean porridge!
