📝 About This Recipe
Patjuk is a deeply comforting, soul-warming porridge that holds a special place in Korean culinary tradition, particularly during the winter solstice. This dish celebrates the earthy, nutty sweetness of adzuki beans, slow-cooked until they break down into a luxuriously smooth, deep-maroon base. Studded with chewy, handmade glutinous rice balls known as 'saealsim' (bird's eggs), it offers a beautiful contrast of textures that is both nourishing and profoundly satisfying.
🥗 Ingredients
The Bean Base
- 2 cups Dried Adzuki Beans (rinsed and picked over for stones)
- 10-12 cups Water (divided use for boiling and simmering)
- 1 teaspoon Fine Sea Salt (adjust to taste)
- 1/2 cup Short-Grain Rice (soaked in water for 1 hour, then drained)
Handmade Rice Balls (Saealsim)
- 1.5 cups Glutinous Rice Flour (also known as sweet rice flour)
- 4-6 tablespoons Boiling Water (added gradually to form dough)
- 1/4 teaspoon Salt (mixed into the flour)
Optional Sweeteners & Garnish
- 2-4 tablespoons Honey or Brown Sugar (optional, for a sweeter version)
- 1 tablespoon Toasted Pine Nuts (for garnish)
- 1/2 teaspoon Cinnamon Powder (optional dusting)
- 2-3 pieces Dried Jujubes (sliced into flower shapes)
👨🍳 Instructions
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1
Place the rinsed adzuki beans in a large heavy-bottomed pot and cover with 4 cups of cold water. Bring to a rolling boil for 5 minutes.
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2
Drain the beans through a colander and discard the first boiling water; this step is crucial as it removes the bitter saponins that can cause digestive discomfort.
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3
Return the blanched beans to the pot and add 8 cups of fresh water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 60-70 minutes until the beans are completely soft and can be easily smashed between two fingers.
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4
While the beans simmer, prepare the rice balls. In a medium bowl, mix the glutinous rice flour and salt. Gradually add boiling water one tablespoon at a time, mixing with a spoon until a dough forms.
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5
Knead the dough for 5 minutes until smooth and elastic. Roll into small balls (about 1/2 inch in diameter) and set aside on a plate lightly dusted with rice flour.
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6
Once the beans are tender, use a slotted spoon to transfer them to a blender with about 1 cup of the cooking liquid. Blend until silky smooth. Alternatively, pass them through a fine-mesh sieve for a more traditional, rustic texture.
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7
Pour the pureed bean mixture back into the pot with the remaining cooking liquid. Add the soaked short-grain rice.
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8
Cook over medium-low heat, stirring constantly with a wooden spoon to prevent the rice from sticking to the bottom. Simmer for 15-20 minutes until the rice grains are fully cooked and the porridge has thickened.
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9
Gently drop the handmade rice balls into the simmering porridge. Continue to cook for another 5-7 minutes; the balls are done when they float to the surface.
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10
Season the porridge with salt. If you prefer a sweeter dish, stir in the honey or brown sugar at this stage until dissolved.
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11
Check the consistency; if it is too thick, add a splash of hot water. The porridge should be thick enough to coat a spoon heavily but still pourable.
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12
Ladle the hot porridge into deep bowls, ensuring each serving gets several rice balls. Garnish with pine nuts, jujube slices, and a pinch of cinnamon if desired.
💡 Chef's Tips
Always discard the first boil water to ensure a clean, mellow flavor without bitterness. For the smoothest texture, use a high-powered blender for the beans, but if you like it chunky, leave 1/4 of the beans whole. When making the rice balls, use boiling water—not warm—to partially gelatinize the starch, which makes the dough pliable. Stir the porridge frequently during the final stages, as the starch in the rice and beans can scorch easily on the bottom of the pot. If reheating leftovers, add a little water or milk as the porridge thickens significantly when cooled.
🍽️ Serving Suggestions
Serve with a side of Dongchimi (radish water kimchi) to provide a refreshing, acidic crunch that cuts through the richness. Pair with a cup of hot ginger tea or roasted barley tea for a complete winter warming experience. Offer a small bowl of extra sugar and salt on the side so guests can customize the sweet-to-savory ratio to their liking. Enjoy as a hearty breakfast or a light, nourishing dinner on a cold evening.