Danpatjuk (Korean Sweet Red Bean Soup)

Danpatjuk is a warm, Korean sweet red bean soup typically enjoyed as a dessert. Known also as sweet red bean porridge due to its thick texture, this mildly sweet delicacy is especially comforting and popular during the winter months.

Danpatjuk is a cozy Korean sweet red bean soup, perfect for chilly winter days. It’s a simple, not-too-sweet dessert made with red beans (also known as azuki beans) that’s full of rich flavor.

While the recipe is straightforward, it does take a bit of simmering time. This warm, comforting soup is a favorite Korean dessert during the colder months and is sure to be a delicious addition to your winter recipes!

Red Beans (Pat) in Asian Cooking

Red beans, known as ‘pat’ in Korean and ‘adzuki beans’ in Japan, are widely used in Asian desserts and cooking. They play a key role in sweet treats like Japanese mochi, dorayaki, and anko (sweet red bean paste), and are also a central ingredient in Chinese mooncakes.

In Korean cuisine, red beans are used in both sweet and savory dishes. They’re a favorite topping for summer’s patbingsu, a shaved ice dessert, and are included in steamed rice cakes and bungeoppang, a fish-shaped pastry, in colder months.

Red beans also add flavor to savory rice dishes like patbap (red bean rice), japgokbap (multigrain rice), and ogokbap (five-grain rice).

Patjuk Varieties

Patjuk is a traditional Korean porridge made with red azuki beans. It comes in two main types: savory and sweet.

Savory patjuk is a filling main meal, often eaten with sides like kimchi. Made with short grain rice, it’s a winter favorite, especially on the winter solstice (dongji). It includes glutinous rice balls called ‘Saelsim’ (새알심), a tradition believed to protect against evil spirits.

Danpatjuk, the sweet variety, primarily incorporates red beans sweetened with honey or sugar. It’s often added with injeolmi (sweet rice cakes) or nuts, and is more of a dessert than a meal.

You can make it as thin as soup or as thick as porridge. This recipe gives you a danpatjuk that’s slightly thick and coarse, similar to what you’d find in Korean dessert shops.

Danpatjuk Ingredients

• Red beans (Azuki beans): Azuki beans are essential for their distinctive taste and texture.
• Sweet rice flour: Used to thicken the soup, it helps achieve the perfect consistency, whether you prefer it more like a soup or a thicker porridge.
• Salt: A pinch of salt enhances the overall flavor profile, balancing the sweetness.
• Sugar or Honey: To sweeten the dish, you can adjust the amount according to your taste preference.
• Ground cinnamon: A hint of cinnamon adds a subtle warmth and depth to the dish, complementing the sweet red beans.
• Garnish (optional): Injeolmi (sweet rice cake) and nuts like walnuts, pine nuts, or chestnuts add texture and richness. You can choose your favorite nuts or a combination to top off.

How to make Danpatjuk (Korean sweet Red Bean Soup)

1. Prepare the red beans: Rinse the red beans and place them in a pot with plenty of water. Add 1 teaspoon of salt, bring to a boil, and cook for 10 minutes. Drain and discard the water, then return the beans to the pot.

Cook’s note: It’s important to first boil the red beans briefly and throw away that water before you keep cooking them. This step gets rid of unwanted stuff and breaks down an enzyme called phytohaemagglutinin, which is in many beans and can upset your stomach if not cooked enough. Boiling and then getting rid of the water makes the beans safer and easier to digest.

2. Cook the red beans: Add 8 cups of water to the beans, bring to a boil, then simmer for 30 minutes on medium heat and then, 50 minutes on low. Add water as needed to keep the beans covered, cooking until tender and easily pressed with your finger.

3. Mash the beans and season: Remove the pot from heat and mash the beans to your desired consistency. For a coarser soup, leave some chunks; for a smoother porridge, use an immersion blender. Return to low heat, then add sugar or honey, 1 teaspoon salt, and cinnamon. Stir well, adjusting sweetness to taste.

4. Thicken the red bean soup: In a small bowl, combine sweet rice flour and water to make a slurry. Slowly stir it into the pot until thickened. Garnish with injeolmi and nuts, if desired. Serve warm and enjoy!