Red bean porridge (팥죽, PatJuk) is commonly eaten on the shortest day of the year in Korea. This warm and sweet porridge is a great meal for any winter day too. If you make your own red bean paste at home, or have canned red bean paste, it is a pretty easy recipe to make. The sweet and nutty flavors from the red bean paste, along with the chewy rice balls, taste great together.
Yield: 2 Servings
Short Korean Lesson
- DongJi (동지) = Shortest Day
- HaJi (하지) = Longest Day
- 2 Cups Red Bean Paste
- 1 Cup Water
- 2 Tbsp Sugar
- 1 Tbsp Sweet Rice Flour + 3 Tbsp Water
Rice Balls Ingredients
- ⅔ Cup Sweet Rice Flour
- ⅓ Cup Short Grain Rice Flour
- ½ Cup Water
- ¼ tsp Salt
Obtain 2 cups of red bean paste. I already posted a recipe for homemade red bean paste, so please check it out. You can also use pre-made canned red bean paste. Add the red bean paste into 1 cup of water in a pot. Stir it well to dissolve the red bean paste in the water. Boil it on medium-high.
To make the rice balls, combine ⅔ cup of sweet rice flour, ⅓ cup of short grain rice flour, ¼ tsp of salt, and ½ cup of water.
Knead the dough for several minutes to get a nice dough texture.
Take about ½ tsp of dough and round it to make a small ball. You will get about 40 sticky rice balls.
Once the red bean paste starts to boil, add the rice balls.
Combine 1 Tbsp of sweet rice flour and 3 Tbsp of water. Drizzle the sweet rice flour mixture into the porridge slowly. This step will help to thicken the porridge. Cook the porridge for about 10 to 12 minutes on medium-high. Occasionally stir it so that the rice balls will not stick to the bottom.
When the rice balls are done cooking, add about 2 Tbsp of sugar. Taste it and adjust the sweetness.
Cook one more minute and then turn off the heat.
This can be a good meal for kids. My son tried this for the first time the other day, and he loved it. 😉 Try it someday. 🙂