Danpatjuk (Korean Sweet Red Bean Porridge)

Danpatjuk is a cozy Korean sweet red bean porridge with a deep, earthy flavor and gentle sweetness. It takes a little simmering time, but the result is a warm, comforting winter treat that feels like something straight from a Korean dessert shop.

I’ve always been a red bean person. If a dessert has sweet red beans (pat, 팥) in it, I’m already halfway in love.

Growing up in Korea, I ate more danpatjuk (단팥죽) than I can count — the homemade kind my mom simmered for hours, and the steaming bowls from tiny dessert shops where the windows fogged up in winter. After that much “research,” I know exactly what good danpatjuk should taste like.

To me, this is the ultimate winter comfort treat — cozy, gently sweet, and warm enough to thaw my hands after walking home in the cold. I’ve tried plenty of sweet red bean desserts while living in other Asian countries (and truly enjoyed them), but Korean sweet red bean porridge is the one I dream about when the temperature drops.

Danpatjuk isn’t hard to make — it just asks for a little patience while the beans simmer. Once the red beans soften and break down, everything comes together into the kind of deeply flavored, winter bowl I can never refuse.

What Makes a Good Danpatjuk

For me, good danpatjuk always starts with patience — the beans need enough simmering time to develop that deep, earthy sweetness. I’ve eaten enough bowls growing up to know when the flavor is right.

I like danpatjuk with a slightly coarse texture, not completely puréed. You should still be able to taste the beans — that’s where all the flavor lives. A bit of sweet rice flour helps bring everything together into a cozy, spoon-hugging consistency, but it should never feel heavy or pasty.

And sweetness? I keep it gentle. Korean-style sweet red bean porridge isn’t meant to be sugary; it’s warm, comforting, and soothing — the kind of sweetness that sneaks up slowly instead of hitting you all at once.

A handful of chewy injeolmi or some chopped nuts on top is optional, but to me, it makes the bowl feel complete. That little bit of texture is exactly what I loved growing up, and still crave every winter.

What You Need

Red beans (pat): Use Korean dried red beans for the best flavor and color. They’re the same ones used for patbingsu (shaved ice dessert) and bungeoppang (fish-shaped pastry), so if you already cook with sweet red beans, this is your familiar pantry staple.

Sweet rice flour (chapssal-garu): This is what gives the porridge its cozy, velvety body. A small spoonful goes a long way, and you can adjust it depending on whether you like your danpatjuk thicker or looser.

Sugar or honey: Use just enough to bring out the natural sweetness of the beans. I like mine gently sweet, so I always start with less and add more at the end.

Cinnamon: Optional, but a tiny pinch adds warmth and depth without overpowering the beans.

Toppings (optional): Chewy Injeolmi or chopped nuts (walnuts, pine nuts, chestnuts) add texture. I love the contrast with the smooth porridge.

How to make Danpatjuk (Korean sweet Red Bean Soup)

Good danpatjuk starts with well-cooked beans, so I always give them a short boil first, drain that water, and then let them settle into a slow simmer. It softens the flavor and helps the beans cook more evenly later.

Once the beans go back into the pot with fresh water, the rest is mostly hands-off. Let them simmer until they’re soft enough to easily press between your fingers. Don’t rush this part; the deeper flavor comes from long, gentle cooking.

When the beans are tender, mash them right in the pot. I prefer a slightly coarse texture, but you can partially blend them if you like yours smoother. This is also when I season: a little sugar or honey, a pinch of salt, and a tiny bit of cinnamon to round out the flavor.

For that classic porridge consistency, stir in a small amount of sweet rice flour slurry. It thickens the danpatjuk into a cozy, spoon-hugging bowl without making it heavy. Once it reaches the texture you like, all that’s left is topping it with whatever you like and enjoying it warm.

And if you want another everyday way to enjoy red beans, japgokbap (Korean multigrain rice) is a great one. It’s not sweet—just a comforting, everyday rice dish we eat all the time.