Rice Dishes

Patjuk (Korean Red Bean Porridge) with Rice Balls

Name: Patjuk (Korean Red Bean Porridge) with Rice Balls
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 40 g Red beans (pat); 30 g Glutinous rice flour; 10 g Glutinous rice; 300 g Water; to taste Sugar or honey

팥죽

A traditional red bean porridge of strained boiled red beans cooked with glutinous rice and chewy rice balls, sweetened to taste. Porridges and soups feel satisfying even with little salt thanks to their thick texture.

Patjuk (Korean Red Bean Porridge) with Rice Balls

40mPrep

90mCook

2Servings

MediumLevel

🧺 Korean ingredients in this recipe

Glutinous Rice & Rice FloursSticky rice and rice flours for porridge, pancakes and sweets 🛒 Shop on Amazon

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📘 Cooking basics for this recipe

How to Cook Korean Rice (Bap)Short-grain rice in a pot, a rice cooker or a pressure cooker, plus multigrain rice and nurungji

📝 Step-by-Step Instructions

Wash and soak the glutinous rice.

Patjuk (Korean Red Bean Porridge) with Rice Balls — step 1

Wash the red beans, cover with water and bring to a boil.

Patjuk (Korean Red Bean Porridge) with Rice Balls — step 2

When dark red water appears, discard it, add about three times as much water as beans and boil until completely mushy.

Patjuk (Korean Red Bean Porridge) with Rice Balls — step 3

Knead the glutinous rice flour with boiling water and shape into 1.5 cm balls.

Patjuk (Korean Red Bean Porridge) with Rice Balls — step 4

Mash the beans by hand, strain and let the solids settle. Boil the clear liquid first, add the soaked rice and cook until soft.

Patjuk (Korean Red Bean Porridge) with Rice Balls — step 5

Add the bean paste and rice balls, and when the balls float, cook 2–3 minutes more. Sweeten with sugar or honey to taste.

Patjuk (Korean Red Bean Porridge) with Rice Balls — step 6

📊 Nutrition Facts (per serving)

287.1Calories (kcal)

60 gCarbs

11.8 gProtein

0.1 gFat

9 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.