Pat juk, Red bean porridge

Winter solstice is the day of a year when the day is the shortest and the night is the longest. In Korea people prepare Pat juk, red bean porridge, to eat together with family because the red colour of Pat juk is believed to chase the bad sprits away. Sometimes people even splash Pat juk in the house. Such superstition is no more a common practice but people still enjoy the food. Prepared red bean is added to rice porridge then small rice balls are often added.

 

Red bean porridge (Serves 2)

 

 

1/2 cup (100g) Red beans (Adzuki), 1/2 cup (100g) glutinous or normal rice, 1/2 cup (50g) glutinous rice powder

 

Seasonings: little salt

Preparation:
1. Soak the rice over 2 hours or overnight. Drain it.

2. Mix the glutinous rice powder with a bit of hot water to makea dough.
3. Make balls (of 1.5 cm) with the dough.

Cooking:
1. Put the red beans in a pot and cover them in water. Bring the water to a boil. When it starts boiling, discard the water.

2. Add 500ml of water to the pot with the red beans and cook until the beans are completely cooked.
3. Blend the cooked beans with one cup of water.

 

4. Put the rice and 3 cups of water into a pot. Bring it to a boil, reduce the heat, and keep cooking until the rice is transparent and puffed up. Stir once in a while.

5. Add the bean paste(form step 3). Keep cooking. Stir once in a while.
6. When it (5) is boiling again, add the rice balls. Cook them until they float on the surface.
7. Season with salt

Presentation:

Put the porridge in a bowl and serve.