Patjuk (red bean porridge)

Patjuk is a deep red, velvety red bean porridge traditionally eaten in Korea at the winter solstice (dongji) to drive away bad luck, but it is good at any time as a filling, sweetish breakfast or snack.

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Method

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1. Soak the red beans overnight, then drain them.
2. Put the beans on to cook in fresh water and bring to the boil, then pour off the cooking water once and replace it with fresh water. This reduces the bitter, earthy taste of the beans.
3. Cook the beans for about 50-60 minutes, until tender and easy to crush. ⏱ Timer: 50 min
4. Purée the cooked beans with a stick blender together with their cooking water, then press through a sieve to remove the skins.
5. Return the bean purée to the heat, add the washed rice and cook over low heat, stirring often, until the rice is tender and the porridge creamy, about 20-25 minutes. ⏱ Timer: 20 min
6. Season with the sugar and salt; if you like, cook small rice balls in it for the last 5 minutes. ⏱ Timer: 5 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Do not skip pouring off the cooking water once: this is what removes the bitter, earthy off-taste of the beans.
• Pressing through a sieve is laborious, but it is the only way to get a silky, skin-free texture.
• Stir often during the rice stage, because the thick porridge easily catches.
• You can eat it cold, but it is best warm and freshly stirred.

Frequently asked questions

Why is there rice in it if it is called red bean porridge?

The rice gives the porridge its body and creaminess; the red bean purée on its own would be too thin and intense.

Can I save time with canned red bean purée?

Yes, with ready-made unsweetened red bean purée the cooking time drops considerably; you only need to cook the rice in it separately.

Similar recipes

• Dou sha bao (sweet red bean buns) · Chinese
• Doujiang (homemade soya milk) · Chinese
• Kinako mochi (rice cakes with roasted soya flour) · Japanese
• Khichdi (rice and lentil porridge) · Indian
• Portuguese feijoada (meat with black beans and rice) · Spanish & Portuguese
• Southwestern black beans and rice · American

More korean ideas

• Gyeran-jjim (steamed egg custard)
• Gyeranmari (rolled omelette)
• Kongnamul-guk (soybean sprout soup)
• Hobakjuk (creamy pumpkin porridge)
• Doenjang-guk (light soybean paste soup)

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