Korean Red Bean Porridge (Patjuk)

Method

A spoonful of deep-red porridge, thick with tender short-grain rice and dotted with small white rice balls. The pressed azuki beans give it a smooth, earthy body, sharpened by a measured pinch of salt.

1. 1

   Rinse the short-grain rice until the water runs nearly clear. Cover generously with water and soak for 1 hour, then drain well.

2. 2

   Rinse the beans, cover with cold water and bring to a boil. Boil for 5 minutes, then drain and rinse. Return them to the pan with 1.5 l fresh water. Cover and simmer gently for about 1 hour, until they crush easily between your fingers.

3. 3

   Mix the glutinous rice flour with a pinch of salt. Gradually work in the 70 ml hot water until the dough is soft and no longer sticky. Roll into small balls, 1 to 1.5 cm across, and keep them covered with a damp cloth.

4. 4

   Mash the beans in their cooking liquid, then press everything through a fine sieve with the back of a spoon. Reserve the purée and liquid. Put the drained rice in a large pan with 1 l water. Bring to a boil, lower the heat and cook for about 30 minutes, stirring often, until the grains are tender and the mixture has thickened.

5. 5

   Stir the bean purée and its liquid into the rice. Simmer gently for 10 minutes, stirring regularly and scraping the base of the pan. Add the rice balls and cook for a further 5 to 7 minutes; they should rise to the surface and be cooked through. Season with the measured teaspoon of salt, stir and serve hot.