Danpatjuk (단팥죽)
Korea
Traditional Korean sweet porridge made from red beans, served hot with tender rice balls (tteok) and an aromatic garnish of pine nuts, chestnuts, and cinnamon.
Ingredients
- 1 tablespoon adzuki (red bean)
- 8 cups water
- 1 tablespoon glutinous rice flour
- 2 tablespoon sugar (for porridge)
- 1 tablespoon honey
- 0.5 teaspoon salt
- 4 tablespoon boiling water
- 1 tablespoon pine nuts
- 5 pieces chestnuts (boiled)
- 0.25 teaspoon ground cinnamon
Steps
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Discard damaged beans and rinse them.
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Add the beans and 4 cups of water to a large pot. Bring to a boil, then reduce heat and simmer for 5 minutes.
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Drain the water.
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Return the beans to the pot, add another 4 cups of water, cover, and simmer over medium‑low heat until the beans are very soft (about 1–1.5 hours).
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Puree the beans with the liquid until smooth and very fine.
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In a separate cup, dissolve 1 tablespoon of glutinous rice flour in ½ cup of water, then pour into the pot with the puree. Add ½ teaspoon of salt, 2 tablespoons of sugar, and honey to taste.
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Simmer uncovered over medium‑low heat, stirring frequently, for about 10 minutes; if needed, thin with water to desired consistency.
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Mix ½ cup of glutinous rice flour, 2 teaspoons of sugar, and a pinch of salt in a bowl.
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Add 4 tablespoons of boiling water, stir with a spoon. When the dough cools enough, knead it by hand until smooth.
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Shape the dough into a cylinder about 3 cm thick, cut into pieces about 3 cm long, and roll each piece into a small ball.
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Bring a large pot of water to a boil, drop the balls in, and cook until they float (≈ 2–3 minutes).
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Transfer the balls to a large bowl of cold water, cool, then drain.
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Place a serving of porridge in a bowl, add a few hot rice balls, and garnish with pine nuts, chestnuts, and a pinch of cinnamon if desired.