Ingredients
red bean paste, sweet rice flour, boiling water, sugar, pine nuts, cinnamon powder.
Directions
- In a pot, place 1 cup of washed red beans and 4 cups of water and heat it over high heat for 10 minutes.
- Lower the heat to low medium and simmer for 50 minutes.
- 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.
- Add 1 cup of brown sugar, 1 ts of kosher salt, 1 ts of cinnamon powder into the red bean paste and set it aside.
- Put the red bean paste in a pot.
- Pour some water (about 4- 5 cups) and 1 cup of sugar (depends on your taste) and boil it.
- Mix one cup of sweet rice powder, a pinch of salt and 1 tbs of sugar in a bowl.
- 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)
- Make small rice balls with the dough about 0.5 cm diameter.
- When the red bean soup boils, add the rice balls and cook it.
- Keep stirring the soup and it will get thicker.
- Ladle the soup into a bowl and add a few pine nuts on top and sprinkle some cinnamon powder and serve it.
Maangchi's Amazon picks for this recipe
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible so I chose these products on Amazon that are good quality. See more about how these items were chosen.
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?
“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.
Thanks, Maangchi! I think I have put too much water or bought wrong powder.
Will try again next time..:-)
great!
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!
Use a pressure cooker or simmer for a long time until very soft. You can add more water if water runs out.
did u make video on how to make it? Because i cant find it..
yeah, sorry it doesn’t have a video. But someday I will make a video for this recipe. Happy cooking!
hehe..thank you..! <3
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?
I would also like to learn how to make Patjuk! Can you put the recipe on ur site?
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.
It’s the best winter dessert ever. Thank you Maangchi.. =)
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.
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
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!
hi maangchi,
can I use granulated rice flour instead of the sweet rice cake?
thx:)
Are you talking about glutinous rice flour? If so, yes, you can use it. Glutinour rice flour is sweet rice flour.
oh now i know too!! so glutinous rice flour can also make the sauce for kimchi? Is it the same one?
maangchi, could you explain to me step 4 again? i don’t really get it~ D:
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.
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
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.
Lotusbean,
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.
https://www.maangchi.com/talk/forum/general-discussion
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!
orangge,
sorry I just see your question. Dongji day, we usually eat red bean porridge.
pooopsicle,
how about between 0.5 cm and 1 cm diameter? : )
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 ?
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?
chocolatie,
yes hodduk recipe will be posted someday in the future. Thank you,
This looks really good! :)
I was wondering if you could post a recipe for ho dduk?
orangge,
Dec.22 is dongji festival day in Korea. We eat porridge made with red beans. tang yuan? interesting!
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.
Yes that is it ^_^
i used to love that when my mother made it for me
thank you so much!
Jenny,
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!
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?
Jenny,
bossam and tangsuyuk qre included in the list of my requested dishes, but what is bbi ji gah?
Can you put up the recipe for bbi ji gah? and for bo ssam?
and tangseuyeuk?
Jo,
let me know how your korean cooking turns out.
Chris,
Thanks a lot, I haven’t posted patbingsu video recipe yet, but someday I will.
This is the photo of patbingsu
http://blog.maangchi.com/uploaded_images/patbingsu-752801.jpg
http://noshowerfamily.wordpress.com/2006/09/13/red-bean-and-milk-snow-flower/
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!
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!
jackie,
oh, it’s shikhye (rice cold drink) in Korean. It’s already included in the list of my upcoming video recipes. Thank you
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?
I was wondering about how red bean paste do you use?
Yongwonghi
hi, sure, someday when I get a ice shaver, I will post the recipe for patbingsoo . Thanks
hi, i’m wondering if you could put up a recipe on pat bing soo and what it is..