← Back to Search Results
Korean
Red Bean Porridge

Photo by: Joseph De Leo
Comments: 0
 

Recipe

(Pot Jook)

According to old customs, red bean porridge is eaten on the shortest day of the year, the Winter Solstice (Dongji). Bowls of red bean porridge were presented to the household shrine, placed in rooms and in the shed. The red bean (red being the color of Yang, the sun, the positive, the masculine) was supposed to chase away evil spirits, who had the greatest strength when the days were short. The porridge was also applied to the main gate or the walls to the main gate of the house. When the porridge cooled, the family shared a meal to celebrate the solstice, the day the sun comes to life again.

Yield: Makes 5 to 6 servings

Ingredients

Directions

1. Place the red beans and 16 cups (1 gallon) water in a large pot. Simmer for about 2 hours until soft, stirring occasionally, then more frequently as the liquid thickens. Remove from heat and let cool. Drain the beans, but retain the water. Then push the beans through a mesh strainer, adding some of the reserved water to help strain. Discard the peels and residue. Pour the strained bean soup back into the pot.

2. Wash and soak the rice in cold water for about 20 minutes. Add the rice to the soup and simmer for about 30 minutes, stirring constantly. Add the rice balls and cook for a few minutes longer.

Serve either hot or at room temperature with either a side of salt or honey, depending if you like your porridge savory or sweet.

Notes

NOTE: After you’ve added the rice, adjust the thickness of the porridge to your liking. If the mixture is too thick, add a little bit of water at a time, stirring and adding until you have the right consistency. If the mixture is too thin, simmer a bit longer until some of the water evaporates.


© 2005 Cecilia Hae-Jin Lee
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6. Nutritional information does not include sweet rice balls. For nutritional information on sweet rice balls, please follow the link above.

157kcal (8%)
23mg (2%)
0mg (0%)
0mcg RAE (0%)
422mg
46mg
7g
0g
6g
32g
0mg (0%)
6mg (0%)
0g (0%)
0g (0%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
cook-with-jamie Cook with Jamie
by Jamie Oliver
big-fat-cookies Big Fat Cookies
by Elinor Klivans
a-new-way-to-cook A New Way to Cook
by Sally Schneider
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
raos-cookbook Rao's Cookbook
by Frank Pellegrino
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
new-american-table New American Table
by Marcus Samuelsson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?