Korean Sweet Red Bean Soup (Danpatjuk)

Instructions

1. 1

   Rinse 250 g dried azuki beans under cold water and drain. Measure 100 g sweet glutinous rice flour into a heatproof bowl. Prepare a deep medium pot for boiling the beans, a handheld potato masher or blender, and set aside a tray lined with parchment paper for shaping the rice balls.

2. 2

   Transfer the rinsed azuki beans to the pot and cover with 400 ml of water. Bring to a boil over high heat for 5 minutes. Drain the beans completely through a colander and discard this first cooking water to remove any harsh bitterness from the skins.

3. 3

   Return the drained beans to the pot with 700 ml fresh water. Bring to a boil over high heat, then reduce to low heat, cover with a lid, and simmer gently for 40 minutes until the beans are completely soft and yield easily when squeezed. Stir occasionally so they do not stick.

4. 4

   While beans simmer, combine the 100 g glutinous rice flour with a pinch of fine salt and 100 ml hot water in a bowl. Knead with a spoon then hands into a smooth dough. Roll into 1.5 cm mini balls and set on the parchment paper. If dough cracks, add a teaspoon of hot water.

5. 5

   Mash the cooked soft beans directly in the pot using a potato masher or immersion blender until mostly smooth with a few rustic bean pieces. Stir in 80 g brown sugar, 3 g fine salt, and 1 g ground cinnamon. If the mixture is too thick, stir in the remaining 100 ml water.

6. 6

   Gently drop the rice cake balls into the hot bean porridge over medium-low heat. Cook for 8 minutes, stirring frequently with a wooden spoon so the bottom does not burn, until the rice balls float to the surface and turn chewy. Serve warm in bowls garnished with chopped walnuts and remaining cinnamon.