Patjuk, Red Bean Porridge, 红豆粥, 小豆粥, 팥죽

Patjuk, Red Bean Porridge, 红豆粥, 小豆粥, 팥죽 Leave a comment

Some traditional Korean beliefs say that patjuk (red bean porridge) thrown on the gate of one’s home on the winter solstice drives out evil spirits. It is a rice porridge made with boiled red beans and rice. Rice is simmered in the liquid strained from the boiled red beans, and small glutinous rice balls are sometimes added. The porridge is seasoned with salt and/or sugar at the table.




Ingredients (serve 4)
½ cup short-grain rice (3½ oz, 110g), 2 cups red beans, 20 cups cold water (5L), 1 cup (7 oz, 220g) glutinous rice flour, ½ teaspoon salt, ¼ cup boiling water salt, sugar as needed

1. Wash the rice till water runs clear and then soak in additional water for over 2 hours. Drain well in a colander.
2. Wash the red beans and drain. In a large saucepan, put the red beans with 5 cups of cold water. Cover the pot and bring to a boil over high heat. When it boils, drain and discard the water. Add 7 cups of cold water to the saucepan and return to a boil. Then, reduce the heat to medium-low and cook until the red beans are tender.
3. Roughly mash the red beans with a wooden spoon while they are still hot. Force the red beans through a strainer or food mill, adding 8 cups of water over the red beans and discard the skins of red beans remaining on the strainer.
4. Let it settle for 30 minutes. Divide into two parts. One part is red bean lquid and water, and the other part is the solids of the red beans.

1. In another small bowl, mix the glutinous rice flour and ½ teaspoon salt. Add ¼ cup of hot water and knead well till a dough forms. Make the dough into small balls ½-inch (1-cm) in diameter. In a medium pot of boiling water, parboil the dough balls for 5 minutes. Then put the parboiled rice balls into cold water and drain.
2. In a large saucepan, put the soaked rice and pour the red bean liquid from preparation. Bring to a boil over medium heat. Stir occasionally and cook until the rice is completely cooked.
3. Add the red beans solids to the saucepan and simmer over medium heat, stirring and scraping the bottom occasionally. Add the parboiled sweet rice balls and simmer for 2 more minutes. Season with salt and sugar to taste.

팥 2컵, 멥쌀 1컵, 물 10컵, 찹쌀가루 1/2컵, 따끈한 소금물 15큰술, 소금

1. 팥은 미리 하룻밤 정도 불려 깨끗이 일어 씻은 후, 물을 넉넉히 붓고 푹 삶아 체에 내린다.
2. 멥쌀은 미리 불려놓고, 찹쌀가루는 따끈한 물로 익반죽하여 2cm크기로 경단을 빚어 끓는물에 익혀 찬물에 헹궈 건져낸다.
3. ①의 체에 내린 팥앙금에 물을 붓고, 불린 멥쌀과 함께 앉혀서 죽을 쑨다.
4. 죽이 끓어 쌀알이 은근하게 퍼지면 빚어놓은 찹쌀경단을 넣고, 소금으로 슴슴하게 간을 한 뒤 약한불에서 뜸들이면서 끓인다.

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