Sweet red bean soup

Danpatjuk 단팥죽


red bean paste, sweet rice flour, boiling water, sugar, pine nuts, cinnamon powder.


  1. In a pot, place 1 cup of washed red beans and 4 cups of water and heat it over high heat for 10 minutes.
  2. Lower the heat to low medium and simmer for 50 minutes.
  3. Check if the beans are cooked fully. Remove extra water from the beans and crush them with a wooden spoon or use your food processor to grind it.
  4. Add 1 cup of brown sugar, 1 ts of salt, 1 ts of cinnamon powder into the red bean paste and set it aside.


  1. Put the red bean paste in a pot.
  2. Pour some water (about 4- 5 cups) and 1 cup of sugar (depends on your taste) and boil it.
  3. Mix one cup of sweet rice powder, a pinch of salt and 1 tbs of sugar in a bowl.
  4. Add ½ cup-1 cup of hot water in “3” and mix it with a spoon first and fold it by hand to make dough. (The amount of hot water varies depending on the dryness of sweet rice powder you use, so first use ½ cup of hot water to make your dough and put more hot water while kneading the dough)
  5. Make small rice balls with the dough about 0.5 cm diameter.
  6. When the red bean soup boils, add the rice balls and cook it.
  7. Keep stirring the soup and it will get thicker.
  8. Ladle the soup into a bowl and add a few pine nuts on top and sprinkle some cinnamon powder and serve it.




  1. Soygirl379 Sacramento, CA joined 2/11
    Posted February 20th, 2011 at 5:16 pm | # |

    I would also like to learn how to make Patjuk! Can you put the recipe on ur site?

  2. JamieF New Zealand joined 1/11
    Posted February 16th, 2011 at 5:25 pm | # |

    Can I use the frozen rice flour for this? I would like to try it as I bought the beans yesterday but I will have to go to the store for the other flour if I can’t use frozen.

  3. amiekim joined 10/10
    Posted March 11th, 2015 at 4:45 am | # |

    Is it true that you add 1 cup of sugar… twice? So that the total amount of sugar would be about 2 cups + 1 tbsp?

    • Maangchi New York City joined 8/08
      Posted March 11th, 2015 at 7:11 am | # |

      Yes, danpatjuk is very sweet dessert. But you could use less sugar depending on your taste. Check out the direction 2.
      Good luck with making delicious danpatjuk!

  4. kellywu678 Riverside joined 10/13
    Posted October 14th, 2013 at 5:35 am | # |

    Hi Maangchi, can you make a video of this recipes please? I try to make it
    Thank you

    • Maangchi New York City joined 8/08
      Posted October 15th, 2013 at 6:33 am | # |

      oh that’s a good idea. I will keep it in mind. Thanks!

  5. yvonne84 Netherlands joined 7/13
    Posted September 1st, 2013 at 3:33 pm | # |

    Dear Maangchi, where can I find how many servings this (and other) recipes makes?
    I might have overlooked, however I have not found how many servings the recipes make.
    Thank you for your time.
    ps; I love red bean products and most korean food, it is so healthy and delicious.
    I recommend your site to many of my friends and colleagues, and they all love it.

    • Maangchi New York City joined 8/08
      Posted October 15th, 2013 at 6:35 am | # |

      I think you can serve 2-4 people.

  6. Ivy Malaysia joined 8/11
    Posted May 25th, 2013 at 5:59 am | # |

    Hi Maangchi, I tried to make the rice ball. After kneading, it is very very sticky, when cooked it, the texture is very soft and doesn’t have the “springy” feel when eat it. Why is it like that? Any step that I might have done wrongly?

    • Maangchi New York City joined 8/08
      Posted May 25th, 2013 at 10:46 am | # |

      “After kneading, it is very very sticky” Maybe the dough needs more rice flour? And the rice cake balls are more chewy when the porridge cools down.

      • Ivy Malaysia joined 8/11
        Posted May 30th, 2013 at 11:30 pm | # |

        Thanks, Maangchi! I think I have put too much water or bought wrong powder.
        Will try again next time..:-)

  7. jclechat joined 6/10
    Posted December 29th, 2011 at 2:13 pm | # |

    Hi Maangchi! I had difficulty getting the red beans to properly soften. Would pre-soaking them help or should I just keep simmering them until they are soft enough? Thank you!

    • Maangchi New York City joined 8/08
      Posted December 29th, 2011 at 3:24 pm | # |

      Use a pressure cooker or simmer for a long time until very soft. You can add more water if water runs out.

  8. eera94 kuala lumpur joined 12/11
    Posted December 17th, 2011 at 11:14 am | # |

    did u make video on how to make it? Because i cant find it..

    • Maangchi New York City joined 8/08
      Posted December 17th, 2011 at 11:50 am | # |

      yeah, sorry it doesn’t have a video. But someday I will make a video for this recipe. Happy cooking!

      • eera94 kuala lumpur joined 12/11
        Posted December 18th, 2011 at 2:38 am | # |

        hehe..thank you..! <3

  9. MrsKim Elko, NV joined 3/09
    Posted August 20th, 2011 at 12:41 pm | # |

    Maangchi, I have a 17 .6 oz/500g (5 servings of 1/3 cup in the packet so almost 2 cups) packet of red bean paste. How would that equate to the paste made from 1 cup of red beans?

  10. Fransisca Scottsdale, Arizona joined 11/10
    Posted December 25th, 2010 at 2:24 am | # |

    It’s the best winter dessert ever. Thank you Maangchi.. =)

  11. wongwaisee_3017 joined 12/10
    Posted December 11th, 2010 at 11:47 am | # |

    Nice and easy recipe. Will try this for the coming winter solstice’s reunion dinner with “tang yuen” in red bean or green bean dessert. Thanks.

  12. bo Hawaii joined 7/10
    Posted October 21st, 2010 at 12:10 pm | # |

    Oh wow! I make this at least once a year… but Japanese style, called Zenzai. It’s my husband’s favorite. Mine is more simple. Just a bag of azuki beans and boil it for at least 2 hours with sugar. At the end I make little balls with mochiko. I think next time I’m going to try using those little Korean mochi balls instead

    • Maangchi New York City joined 8/08
      Posted October 22nd, 2010 at 11:26 am | # |

      Bo, I remember the name Zenzai. I used to call it zensai instead of zenzai. When I was in elementary school, there was a restaurant right in front of my school. Their zensai was super tasty. They served several steamed buns with sweet red beans soup on top. I have a good memory about the food. Someday I will post the recipe with the story.
      I’m surprised you mention zensai word!

  13. cel joined 6/10
    Posted June 28th, 2010 at 4:11 pm | # |

    hi maangchi,
    can I use granulated rice flour instead of the sweet rice cake?

    • Maangchi New York City joined 8/08
      Posted June 28th, 2010 at 7:53 pm | # |

      Are you talking about glutinous rice flour? If so, yes, you can use it. Glutinour rice flour is sweet rice flour.

      • sleepzagirl Singapore joined 9/10
        Posted October 7th, 2010 at 12:11 am | # |

        oh now i know too!! so glutinous rice flour can also make the sauce for kimchi? Is it the same one?

  14. Laury Tan rowland heights, california joined 3/10
    Posted May 20th, 2010 at 11:02 pm | # |

    maangchi, could you explain to me step 4 again? i don’t really get it~ D:

    • Maangchi New York City joined 8/08
      Posted May 21st, 2010 at 10:00 am | # |

      step 3 and 4 are directions to make dough for rice cake balls.
      In step 3, dried ingredients are placed in a bowl. In step 4, it says you will add hot water to the dried sweet rice flour and mix and knead it.

  15. Aiyana
    Posted December 23rd, 2009 at 2:24 am | # |

    Hi maangchi it’s nice to see you this sweet red beans soup looks delicious i wanna try this thanks for posting this recipes i can’t wait to try this

  16. Lotusbean
    Posted February 11th, 2009 at 11:43 am | # |

    My friend told me about yoongyang dduk from a bakery she went to while visiting Koreatown. Maybe it was their special recipe. My mother used to make a kind of dduk that was brown rice and very glutinous. It had red bean,dates,pistachios, and mung bean. Does this sound familiar to you? I don’t know the name and I would love to try to find some or make it at home.

  17. Maangchi New York City joined 8/08
    Posted February 10th, 2009 at 7:51 pm | # |

    sure, Yahshik is included in the list of my upcoming recipes. What is yongyang dduk? yongyang means “nutrition”. Leave your message on the forum if you want to discuss Yongyangdduk.

  18. Lotusbean
    Posted February 10th, 2009 at 11:14 am | # |

    I forgot about this porridge! I haven’t had it since I was a child. Thank you for bringing me smiles. Can you post a recipe for yakshik and/or yong yang dduk? Thank you, Maangchi for all your delicious recipes!

  19. Maangchi New York City joined 8/08
    Posted January 29th, 2009 at 11:18 pm | # |

    sorry I just see your question. Dongji day, we usually eat red bean porridge.

    how about between 0.5 cm and 1 cm diameter? : )

  20. pooopsicle
    Posted January 28th, 2009 at 9:23 pm | # |

    Oh my, I made something very similar to this just yesterday : D
    I was wondering, when you said make the balls 0.5 cm in diameter, that’s quite tiny isn’t it ?
    Should they be the same size as the rice balls in your pumpkin porridge recipe ?

  21. orangge
    Posted December 21st, 2008 at 1:21 pm | # |

    Last year the dong zhi (冬至) festival was falled on 22 Dec. However, it is on 21 Dec this year based on the chinese calendar. The rice ball is called Tang Yuan (汤圆) in Chinese. It’s either filled or unfilled. The filling can be anything like peanut, red bean, chocolate, pumpkin, yam, etc or anything you like. Usually how are you celebrate dongji festival?

  22. Maangchi New York City joined 8/08
    Posted December 21st, 2008 at 11:39 am | # |

    yes hodduk recipe will be posted someday in the future. Thank you,

  23. chocolatie
    Posted December 21st, 2008 at 10:49 am | # |

    This looks really good! :)
    I was wondering if you could post a recipe for ho dduk?

  24. Maangchi New York City joined 8/08
    Posted December 21st, 2008 at 8:23 am | # |

    Dec.22 is dongji festival day in Korea. We eat porridge made with red beans. tang yuan? interesting!

  25. orangge
    Posted December 21st, 2008 at 5:12 am | # |

    I used this recipe to cook the tang yuan (the rice ball) with the read bean soup which inside the rice ball i added some dark chocolate because today it’s dongzhi festival or Winter Solstice Festival for chinese. Traditionally, during this festival, we must eat the tang yuan symbolise reunion.

  26. Jenny
    Posted December 4th, 2008 at 9:42 am | # |

    Yes that is it ^_^
    i used to love that when my mother made it for me
    thank you so much!

  27. Maangchi New York City joined 8/08
    Posted December 4th, 2008 at 9:12 am | # |

    oh, I think it’s “kongbiji jjigae”. It is made with ground soybeans, vegetables, and pork. I usually don’t use kimchi, but some people use it. Anyway, it’s included in the list of my upcoming video recipes. It reminds me of my grandmother’s biji jjigae this morning. It was very delicious!

  28. Jenny
    Posted December 4th, 2008 at 8:55 am | # |

    Hi Maangchi,
    Sorry i posted on the wrong section
    but bbi ji gah is the mong jong bean (bean stew with kimchi and sam gup sal?)all i remember when my mother used to make it was that she used to put these majong beans in water over night like the soy beans and grind it? Was a pinkish color because of the kimchi….Do you know which one i am talking about?

  29. Maangchi New York City joined 8/08
    Posted December 4th, 2008 at 7:26 am | # |

    bossam and tangsuyuk qre included in the list of my requested dishes, but what is bbi ji gah?

  30. Jenny
    Posted December 3rd, 2008 at 11:30 am | # |

    Can you put up the recipe for bbi ji gah? and for bo ssam?
    and tangseuyeuk?

  31. Maangchi New York City joined 8/08
    Posted October 19th, 2008 at 12:23 pm | # |

    let me know how your korean cooking turns out.

    Thanks a lot, I haven’t posted patbingsu video recipe yet, but someday I will.
    This is the photo of patbingsu


  32. Chris
    Posted October 18th, 2008 at 10:02 pm | # |

    Hi Maangchi!

    It’s morning in Singapore. The moment I woke up,I entered this BRILLIANT webpage of yours.

    Cut short with the formality, I was looking at the posts here and was wondering what patbingsoo is. Have you uploaded the video recipe for patbingsoo yet? Very curious… If you have the time, could you upload the video for the sweet red bean soup? (P.S. Sorry to have so many requests and questions all the time. Hope I’m not disturbing you!)

    I wish you all the best in your AMAZING cooking career! Bye for now!

  33. jo
    Posted October 6th, 2008 at 4:42 pm | # |

    hi, i’m planning on using your recipe this weekend and was wondering about how much red bean paste i should use. thanks a lot!

  34. Maangchi New York City joined 8/08
    Posted September 30th, 2008 at 7:42 am | # |

    oh, it’s shikhye (rice cold drink) in Korean. It’s already included in the list of my upcoming video recipes. Thank you

  35. jackie
    Posted September 29th, 2008 at 9:23 pm | # |

    hi! i love it!
    After making this, i am wondering can you post up how to make the cold rice drink that is served after a meal?

  36. Xandra
    Posted September 17th, 2008 at 4:47 pm | # |

    I was wondering about how red bean paste do you use?

  37. Maangchi New York City joined 8/08
    Posted August 23rd, 2008 at 9:50 am | # |

    hi, sure, someday when I get a ice shaver, I will post the recipe for patbingsoo . Thanks

  38. Yongwonghi
    Posted August 23rd, 2008 at 8:49 am | # |

    hi, i’m wondering if you could put up a recipe on pat bing soo and what it is..


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