Danpatjuk (Korean Sweet Red Bean Porridge)

Danpatjuk garnished with injeolmi and nuts in a serving bowl.

Danpatjuk (Korean Sweet Red Bean Porridge)

A warm and gently sweet Korean red bean porridge made with simmered azuki beans and a chewy rice cake topping. Cozy, earthy, and perfect for cold days.

Course Dessert

Cuisine Korean

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Keyword azuki bean, danpatjuk, korean dessert, korean red bean porridge, korean sweet red bean soup, Korean winter food, patjuk, red bean dessert, red bean soup, sweet red bean porridge, winter dessert

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings people

Calories 150

Author Hyegyoung K. Ford

Ingredients

10 oz (300 g) small red beans azuki beans
2 tsp salt divided
8 cups (2 liter) water
4-6 tbsp (50–75 g) sugar or honey (or mix of both)
1/2 tsp ground cinnamon
salt to taste

Sweet rice flour slurry

2 tbsp (16 g) sweet rice flour (chapssal-garu)
1/2 cup (120 ml) water

Optional garnish

injeolmi, walnut, almond, or pine nut chop into small pieces

Instructions

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.
Return the beans to the pot, add 8 cups of fresh water, and bring to a boil. Cover and simmer for 30 minutes over medium heat, then lower the heat and simmer for another 50 minutes, adding water as needed. Cook until the beans are very soft and easily mashed.
Remove from heat and mash the beans to your preferred texture. For smoother porridge, use an immersion blender. Return to low heat and stir in sugar or honey, the remaining 1 teaspoon of salt, and cinnamon.
In a small bowl, whisk sweet rice flour with 1/2 cup water to make a slurry. Slowly stir it into the pot until the porridge thickens to your liking.
Ladle into bowls and top with injeolmi or chopped nuts, if desired. Serve warm.

Nutrition