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    Home » Appetizer/Snack

    Danpatjuk (Sweet Red Bean Porridge)

    Published 01/26/2015. Updated 04/30/2022

    Jump to Recipe

    A sweet, velvety smooth Korean porridge made with red beans!DSC 07682 e1422335751208 - Danpatjuk (Sweet Red Bean Porridge)

    I love anything made with these small red beans called pat(팥) (aka azuki or adzuki beans). Good thing they are rich in nutrients! In the summer, I use these beans to make a popular shaved ice dessert, patbingsu. When the weather turns cool, I use them to make a porridge, patjuk (팥죽).

    There are largely two types of red bean porridge in Korea – savory and sweet. Traditionally, savory patjuk is made with soaked short grain rice. It’s very filling and usually eaten as a meal with kimchi or dongchimi. This is the type of patjuk that’s customarily eaten on the winter solstice day (dongji). The custom originated from the ancient belief that the red color of the beans had positive energy that could drive away evil spirits.

    Another one is this sweet red bean porridge, called danpatjuk, 단팥죽. Dan means sweet. The sweet one is typically velvety smooth without grains of rice that are in the savory patjuk. In recent years, the sweet version has become increasingly popular as a snack or dessert.

    How to make Korean red bean porridge

    To make patjuk, the beans are cooked down until very soft. The traditional method is to mash the beans through a strainer to remove the skins to achieve a velvety texture. This process can be grueling, so I use a shortcut. Puree the beans as fine as possible in a blender. It’s much easier while still resulting in a very smooth porridge, and you don’t waste the nutritious bean skins.

    It’s classic to serve patjuk with sweet rice cake balls called saealsim (새알심), bird eggs. They are easy to make with sweet rice powder/flour.

    I also like to top it with pine nuts, boiled chestnuts, and a sprinkle of cinnamon powder, but they are optional. This recipe yields a lightly sweetened porridge. Add more sugar or honey to your taste.

    DSC 07601 e1422335670352 - Danpatjuk (Sweet Red Bean Porridge)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0760 350x350 - Danpatjuk (Sweet Red Bean Porridge)

    Danpatjuk (Sweet Red Bean Porridge)

    4.65 from 34 votes
    Dessert
    Servings: 4
    Print Recipe

    Ingredients

    For the porridge

    • 1 cup pat, 팥 (aka adzuki beans)
    • 1 tablespoon glutinous rice flour (aka sweet rice powder) Chapssal garu (찹쌀가루) or mochiko
    • 2 tablespoons sugar (or light brown sugar)
    • 1 tablespoon honey (use more sugar to taste if unavailable)
    • ½ teaspoon salt

    For the rice cake balls

    • 1/2 cup glutinous rice powder (aka sweet rice powder) Chapssal garu (찹쌀가루) or mochiko
    • 2 teaspoons sugar
    • pinch salt
    • 4 tablespoons boiling hot water

    Optional garnish

    • 1 tablespoon pine nuts
    • 4 to 6 boiled chestnuts (or canned)
    • 1/4 to 1/2 teaspoon cinnamon powder

    Instructions

    For the porridge

    • Discard broken or rotten beans and rinse the beans. In a large pot, add the beans with 4 cups of water. Bring it to a boil, uncovered, over medium high heat. Reduce the heat to medium and boil for 5 minutes.
    • Drain the beans.
      DSC 0103 e1422326806906 - Danpatjuk (Sweet Red Bean Porridge)
    • Return the beans to the pot with 4 cups of fresh water. Cover, and simmer over medium low heat until the beans are very soft and easily breakable, about 1 to 1-½ hours. Turn off the heat, and let the beans cool in the cooking liquid.
      DSC 0494 e1422326922878 - Danpatjuk (Sweet Red Bean Porridge)
    • Puree the beans along with the cooking liquid until velvety smooth. You may need to do this step in two batches. Add some water if the bean puree gets too thick.
      DSC 0505 e1422327087712 - Danpatjuk (Sweet Red Bean Porridge)
    • Return the bean puree to the pot. Mix one tablespoon of the sweet rice powder in ½ cup of water, and pour into the pot. Stir in the salt, sugar and honey.
      DSC 0532 e1422327216163 - Danpatjuk (Sweet Red Bean Porridge)
    • Simmer over medium low heat, uncovered, stirring frequently, for about 10 minutes. Adjust the thickness of the porridge by adding more water if necessary.
      DSC 0558 e1422327343517 - Danpatjuk (Sweet Red Bean Porridge)

    For the rice cake balls

    • Mix the rice powder, sugar and salt in a bowl. Stir in the boiling hot water with a spoon. When cool enough to handle, knead by hand until a dough is formed. Shape the dough into a 3/4-inch thick cylinder.
    • Cut into (or pinch off) 3/4-inch pieces. Roll each piece between the palms to make a small ball.
      DSC 0719 e1422329408573 - Danpatjuk (Sweet Red Bean Porridge)
    • Bring a pot of water to a boil. Add the rice cake balls. Cook until all the balls float. Transfer to a large bowl with cold water to cool. Drain.
      DSC 1181 e1422329593715 - Danpatjuk (Sweet Red Bean Porridge)

    To serve:

    • Ladle some porridge into a serving bowl. Serve hot with a few rice balls and optional garnishes.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. SW says

      February 04, 2024 at 7:16 am

      Hi, does the red beans not need to be soaked first?

      Reply
    2. Pastel says

      June 28, 2023 at 4:06 am

      5 stars
      Would maple syrup be an alright alternative to honey?

      Reply
      • Hyosun says

        June 28, 2023 at 3:01 pm

        yes! Enjoy!

        Reply
    3. Amy says

      March 05, 2023 at 3:49 pm

      Is there anything you do differently to make this as the savory version that uses rice instead of sweet rice dumplings? Do I have to use sweet rice, or can I use regular rice? How much? And have you ever made this in a Cuckoo to explain how to use it to cook the beans and the finished product? I boiled the beans on the stove, and completed it in the Cuckoo before, but I would love to do all of it in the Cuckoo if I could. I am not very proficient in reading Korean, and the Cuckoo videos are kind of dumb–they need to quit using music and just explain it–English would be nice. Thank you in advance for any help and tips you can give me.

      Reply
      • Hyosun says

        March 14, 2023 at 6:52 pm

        You can use either type of rice. I’ll do a recipe of the savory version soon (including the rice cooker version). Hard for me to tell how much off the top.

        Reply
    4. Blitzo says

      September 15, 2022 at 1:27 am

      5 stars
      Fantastic! just made this and it tastes really good! Is there anything I can put on it to change this? But I think nothing coz its perfect.

      Reply
    5. Rachel Otto says

      March 02, 2021 at 2:46 pm

      5 stars
      OMG, your recipe is so easy to make and the taste is wonderful. It taste just like my grandma’s way back in 30+ years ago. I’ve been craving it but I thought it is very hard to make till now 🙂

      Thank you so much for all your recipes, since I found you, I feel very confident about Korean cooking.

      Reply
    6. Tim King says

      December 22, 2020 at 7:39 pm

      5 stars
      Works perfectly! Thank you

      Reply
    7. Hannah says

      October 12, 2020 at 4:47 pm

      5 stars
      I happened to pick up some red beans this morning and then saw this recipe on your Instagram. It’s delicious! Just sweet enough that it feels like desert and very warming. A perfect autumn and winter recipe.

      Reply
      • Hyosun says

        October 13, 2020 at 11:52 pm

        Awesome! Thank you! Now I need to make some again soon.

        Reply
    8. Sarah says

      June 06, 2020 at 9:55 pm

      Hi,
      I was wondering how far ahead you can make this? Can I make at lunch time and then serve it after dinner? How do I store it?

      Thanks,

      Reply
    9. Lisa says

      May 21, 2020 at 11:56 pm

      This looks pretty easy but as a busy mom of little ones..any tips on how to cook this in an instant pot?

      Reply
      • Hyosun says

        May 22, 2020 at 12:49 am

        First boil the beans for 5 min on the Saute function and discard the cooking water. Add 3 cups of water and cook on manual high for 25 min and then NPR. And follow the rest of this recipe. You can use the Saute function for the remaining steps that require cooking. If you have Instagram account, I’ve saved the video clips of making this in the instant pot on my IG highlights. Hope this helps!

        Reply
    10. Sawsan saleek says

      November 19, 2019 at 6:30 pm

      Hi thank you for the recipe I think it’s one of the best I came a long, could tell me if I can use kidney beans instead.,.?? Thanks a lot

      Reply
    11. Kara says

      July 31, 2017 at 8:59 pm

      Hi! I just saw this interesting recipe and i was just wondering if i could use red beans that are in canned, so the red beans is soft enough to be mashed, i dont know if i still should follow all the first steps of boiling the red beans twice or should i just go boil it once then sauté it in two portions and so on?

      Reply
      • Hyosun says

        July 31, 2017 at 9:44 pm

        Hi Kara! Yes you can use canned red beans, and you don’t need to boil canned beans twice. Simply thin is with water and boil.

        Reply
    12. AV says

      April 22, 2017 at 8:09 am

      I made this after my trip to Seoul, using your recipe. Thanks for posting! Here is my picture: https://tmifood.wordpress.com/2017/04/22/danpatjuk/

      Reply
    13. Jara says

      April 17, 2017 at 2:43 am

      Thank you for this recipe. I have been planning to make this ever since 2014, when I had danpatjuk at The Second Best Place in Seoul (which you also mentioned in the comments). I made it today using your detailed recipe and instructions and it turned out great! Many, many thanks. I can’t wait to try some of your other recipes. 감사합니다!

      Reply
      • Hyosun says

        April 17, 2017 at 3:29 pm

        That’s awesome, Jara! Glad you got to make danpatjuk to recreate your Seoul memories. I loved that little place and the neighborhood. Will surely visit again next time I go to Korea. Thanks for coming by and leaving me the comments!

        Reply
    14. David says

      October 22, 2016 at 11:18 pm

      Wow! looks great, hope to make it soon, thank you

      Reply
    15. Alyssa says

      October 31, 2015 at 9:49 pm

      Can you post a recipe for the savory patjook please? 🙂

      Reply
    16. MaRecipes says

      October 23, 2015 at 1:51 am

      OMG! I want to try this. Chinese has a similar smooth, silky, melt-in-mouth dessert like PatJuk called Black Sesame Soup/Paste.

      Reply
      • Hyosun says

        October 27, 2015 at 10:56 pm

        Yup it’s yummy! Hope you try it. I need to try Chinese black sesame soup.

        Reply
    17. Marti says

      May 03, 2015 at 7:50 pm

      Is this the same receipe to use when making rice cakes? I just discovered rice cakes and I love them! Many of your plant-based recipes have turned out great for me and am really enjoying these Korean receipes. As a Korean born, but adopted into an American- Caucasian family since 5 yrs old, I am discovering Korean cooking for the first time in my life (I am 40+ yrs old). I feel your blog, receipes and learning a little of the Korean language are a gift….thank you so much for this gift!

      Reply
      • Hyosun says

        May 05, 2015 at 10:36 pm

        There are many different kinds of rice cakes. The one I used here is a quick version of injeolmi (인절미), which is traditionally steamed and pounded. I love rice cakes and often make them at home. I have a songpyeon (half moon shaped rice cake) recipe on the blog, but hope to share some others soon. I am thrilled to hear I can contribute to your learning Korean cooking. Thanks!

        Reply
    18. Jin Mi says

      February 01, 2015 at 9:28 pm

      This looks amazing! I remember my grandmother always making this when we were kids but my family doesn’t believe in measurements so it’s so hard to try and recreate their recipes! Thank you for all your hard work and I can’t wait to try it!

      Reply
      • Hyosun says

        February 03, 2015 at 11:27 pm

        Hope it turns out as close as your grandmother’s. But, there’s a famous danpatjuk place in Samcheongdong in Korea, named “the second best in Seoul”. You know whose is the best? The humble eatery thinks it’s the one made in your mom’s kitchen (the same goes for grandmother). Enjoy!

        Reply
    19. Laura says

      January 28, 2015 at 2:37 pm

      This looks delicious and very simple to make ! I’ll definitely try this out. Your blog is amazing, I have tried several of your recipes and they all turned out great. Thank you for sharing !

      Reply
      • Hyosun says

        January 28, 2015 at 9:21 pm

        Thank you so much for the nice words, Laura! I’m thrilled to hear the recipes you’ve tried turned out well. Hope you try danpatjuk soon and enjoy.

        Reply
    4.65 from 34 votes (29 ratings without comment)

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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