Korean Red Bean Porridge

Patjuk, or Korean Red Bean Porridge, is more than just a warm bowl of comfort—it’s a timeless dish woven into Korea’s culinary heritage and seasonal traditions.  Originally enjoyed during Dongji (the winter solstice) to ward off evil spirits and welcome renewal, this nourishing porridge has since become a modern-day morning staple.  With its earthy sweetness and creamy texture, Patjuk offers a fast, healthy breakfast that suits even the busiest days.

For a personal touch, top it with a swirl of honey or a sprinkle of roasted sesame seeds.  Craving crunch?  Try a few pine nuts or a spoonful of granola.  And if you're balancing indulgence with nutrition, pair it with a side of fresh fruit or a dollop of Greek yogurt for extra protein.  Whether you're honoring tradition or reinventing it, Patjuk brings soul and sustenance together in every spoonful.

 

Ingredients:

• 1/2 cup dried red beans
• 1/3 cup sweet (glutinous) rice
• 4 cups water
• 1 tsp salt
• 1 tbsp walnuts or cashew nuts
• 12 dried jujubes (seeded and sliced)

Optional toppings:

• Honey
• Roasted sesame seeds

Directions:

1.    

2.    Rinse the red beans thoroughly.  Please place them in an Instant Pot with enough water and pressure cook for 15 minutes until tender.

3.    

4.    Rinse the sweet rice and add it to a crockpot.  Pour in 4 cups of water, then add the cooked red beans, sliced jujubes, salt, and nuts.

5.    

6.    Set the crockpot to low heat and cook overnight (about 6–8 hours).

7.    

8.    In the morning, stir the porridge well.  Serve warm, drizzled with honey, or sprinkled with roasted sesame seeds, if desired.

 

     

Here's the stovetop version of the Red Bean and Jujube Sweet Rice Porridge recipe:

 

Ingredients:

• 1/2 cup dried red beans
• 1/3 cup sweet (glutinous) rice
• 4 cups water (plus more as needed)
• 1 tsp salt
• 1 tbsp walnuts or cashew nuts
• 12 dried jujubes (seeded and sliced)

Optional toppings:

• Honey
• Roasted sesame seeds

Directions:

1.    

2.    Rinse the red beans and place them in a saucepan with enough water to cover.  Bring to a boil, then reduce heat and simmer for 45–60 minutes or until tender.  Add more water as needed during cooking.  Drain and set aside.

3.    

4.    Rinse the sweet rice thoroughly and drain.

5.    

6.    In a large pot, combine the cooked red beans, rinsed rice, 4 cups of water, sliced jujubes, salt, and nuts.  Bring to a gentle boil over medium heat.

7.    

1.    Reduce the heat to low and simmer, uncovered, for about 45–60 minutes, stirring occasionally to prevent sticking.  Add more water if the mixture becomes too thick.

2.    Serving:

3.    Once the porridge reaches a smooth, creamy consistency, please remove it from the heat.  Serve warm, drizzled with honey, or sprinkled with roasted sesame seeds, if desired.