Sweet red bean soup

Danpatjuk 단팥죽

Ingredients

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

Directions

  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 kosher salt, 1 ts of cinnamon powder into the red bean paste and set it aside.



danpatjuk
  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.

Posted on Tuesday, March 18th, 2008 at 8:18 pm. Last updated on July 30, 2021.
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51 Comments:

  1. Maangchi New York City joined 8/08 & has 12,047 comments
    Posted December 21st, 2008 at 8:23 am | or create a profile.

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

  2. orangge& has 4 comments
    Posted December 21st, 2008 at 5:12 am | or create a profile.

    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.

  3. Jenny& has 6 comments
    Posted December 4th, 2008 at 9:42 am | or create a profile.

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

  4. Maangchi New York City joined 8/08 & has 12,047 comments
    Posted December 4th, 2008 at 9:12 am | or create a profile.

    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!

  5. Jenny& has 6 comments
    Posted December 4th, 2008 at 8:55 am | or create a profile.

    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?

  6. Maangchi New York City joined 8/08 & has 12,047 comments
    Posted December 4th, 2008 at 7:26 am | or create a profile.

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

  7. Jenny& has 6 comments
    Posted December 3rd, 2008 at 11:30 am | or create a profile.

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

  8. Maangchi New York City joined 8/08 & has 12,047 comments
    Posted October 19th, 2008 at 12:23 pm | or create a profile.

    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/

  9. Chris
    Posted October 18th, 2008 at 10:02 pm | or create a profile.

    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!

  10. jo
    Posted October 6th, 2008 at 4:42 pm | or create a profile.

    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!

  11. Maangchi New York City joined 8/08 & has 12,047 comments
    Posted September 30th, 2008 at 7:42 am | or create a profile.

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

  12. jackie
    Posted September 29th, 2008 at 9:23 pm | or create a profile.

    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?

  13. Xandra& has 1 comment
    Posted September 17th, 2008 at 4:47 pm | or create a profile.

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

  14. Maangchi New York City joined 8/08 & has 12,047 comments
    Posted August 23rd, 2008 at 9:50 am | or create a profile.

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

  15. Yongwonghi& has 1 comment
    Posted August 23rd, 2008 at 8:49 am | or create a profile.

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

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