Dongji-patjuk: Winter Solstice Red Bean Porridge

Steps

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1. 1
   Rinse the azuki beans and place them in a large pot. Add 10 cups of cold water and bring to a boil over medium-high heat.
   ▶ ≈1:59
2. 2
   Reduce heat to low and simmer for about 1.5 hours until the beans become very tender and can be easily mashed like mashed potatoes. Alternatively, use a pressure cooker's porridge function for the same duration.
   ▶ ≈2:12
3. 3
   Once the beans have cooled slightly, strain the mixture through a coarse sieve or wire strainer into a large bowl, pressing the soft beans through while discarding the skins.
   ▶ ≈2:44
4. 4
   Prepare the rice cake balls: combine 2 cups of glutinous rice flour, half a teaspoon of salt, and 1 tablespoon of sugar in a bowl.
   ▶ ≈3:10
5. 5
   Pour in 1 cup of boiling hot water and stir with a wooden spoon until the mixture starts to come together. Since it is too hot to knead by hand, continue stirring with the spoon for about a minute until it cools slightly.
   ▶ ≈3:32
6. 6
   Place the dough in a plastic bag and let it rest for about 20 minutes until completely cooled.
   ▶ ≈4:11
7. 7
   After cooling, dust a cutting board or large plate lightly with rice flour. Roll the dough into small balls about the size of quail eggs, making approximately 58 to 60 rice cake balls in total.
   ▶ ≈5:43
8. 8
   Pour the strained red bean mixture into a pot and bring to a boil, stirring occasionally to prevent burning on the bottom.
   ▶ ≈8:47
9. 9
   Once the porridge is boiling, add the prepared rice cake balls.
   ▶ ≈9:14
10. 10
    For a thicker consistency, mix half a cup of glutinous rice flour with 1 cup of water and stir into the porridge.
    ▶ ≈9:45
11. 11
    Season the porridge with salt to taste, adding approximately 2 teaspoons.
    ▶ ≈10:18
12. 12
    Serve the porridge in bowls. You can optionally add sugar to taste and serve with kimchi on the side.
    ▶ ≈10:42