Patjuk (Korean Red Bean Porridge with Rice Balls)
A thick, velvety adzuki bean porridge with chewy little rice flour balls, traditionally eaten on the winter solstice.
- Time1 hr 40
- LevelMedium
- Costabout £0.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Drain the soaked beans, put them in a large pan with the 1500 ml water and bring to the boil. Boil hard for 5 minutes, then drain and rinse, which gets rid of any bitterness.
- 2
Return the beans to the pan with fresh water to cover by 3 cm. Simmer, partly covered, for 1 hour until completely soft and easy to crush.
60 min - 3
While they cook, mix the rice flour with a pinch of salt and the hot water, then knead into a smooth dough. Roll into small balls the size of marbles.
- 4
Blend about two thirds of the cooked beans with their liquid, then push through a sieve for a smoother porridge. Pour it back into the pan with the whole beans.
- 5
Add the 500 ml water, sugar and salt and bring to a gentle simmer, stirring so it does not catch.
- 6
Drop in the rice balls and cook for 5 minutes until they float, then 2 minutes more. The porridge should be thick enough to coat a spoon.
7 min - 7
Serve hot in bowls with a little more salt on the side, or add extra sugar to taste.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
