Patjuk

A bowl of patjuk, topped with pine nuts, chestnut, and cinnamon.

Patjuk (Korean: 팥죽 [pʰat̚.t͈ɕuk̚]), azukigayu (Japanese: 小豆粥), hóngdòu zhōu (simplified Chinese: 红豆粥; traditional Chinese: 紅豆粥) or red bean porridge is a type of congee consisting of red beans and rice eaten across East Asia. In Koreapatjuk(팥죽) is commonly eaten during the winter season, and is associated to dongji (winter solstice), as people used to believe that the red color of patjuk drives off baneful spirits.

https://en.wikipedia.org/wiki/Patjuk

This isn’t really all that different from the last couple posts. Sweet adzuki bean porridge, from east asia. Patjuk is the Korean version. I am posting this as a separate recipe, because the cooking method I found most common when searching for Patjuk IS actually different enough from the other recipes that it seemed worth posting on it’s own.

The difference here is that you cook your beans first, and then srain them out and use the bean cooking water to cook the rice seperately beofre you combine them in the final dish. I do think this is the best version of the dish I’ve created yet. I particularly liked the flavor difference using honey in place of most of the sugar made.

As usual, there are sweet and savory variations on this dish, but the sweet one is most common on the internet. I think that traditionally the sweet version would more often skip the rice in favor of just “rice cake”, similar to shiruko and the savory version wouldn’t use rice cake, but I’ve put both in here. Gotta keep the recipes a litt different, right?

The rice cakes, or saealsim, are pretty much the same as the ones I made for the hong dou tang. The major difference is that this time I used boiling water, which yielded a softer final product, more in line with mochi.

The toppings where a nice addition. Chestnuts aren’t something I’d done much with before. They’re not really in season right now, but I did manage to find some fresh ones on Amazon which, thankfully, were still in good condition. The texture of the boiled chestnuts reminded me of buttercup squash. I’m sure that roasted chestnuts, which are probably available year round, would work as well. The cinnamon is a nice touch too. Some of the recipes used the pine nuts as a filling in the saealsim, although I didn’t go that route.

I failed to take very many pictures of the process this time. In fact I only remembered to take one:

Bean water and puree, after sitting to separate.
Patjuk with toppings.

Patjuk

Serves: 4
Prep: 15 minutes
Cook: ~2 hours
Total: 2-2:30

1 ¼ cups adjuki beans
8 cups water
¾ cup short grain rice
5 Tablespoons glutinous rice flour
½ cup water
2 Tablespoons sugar
4 ½ Tablespoons honey
1 teaspoon salt

For saealsim:
1 cup glutinous rice flour
1 ½ Tablespoon sugar
½ teaspoon salt
9-10 Tablespoons boiling water

¾ Tablespoons pine nuts
3 boiled chestnuts, chopped
1 teaspoon cinnamon

Optional:
4 cups cooked adjuki beans (cook rice in plain water, add mashed beans at the end.)
½ C white rice flour ( In place of half of glutinous rice flour in saealsim)

Rinse beans, cover with cold water, bring to a boil, and cook 5 minutes. Drain the beans, discarding the water, and cover with 8 cups of fresh water. Bring to a boil, reduce heat, and simmer for 1-2 hours, until beans are very soft.

When beans are cooked, pour through a strainer, placed over a bowl, reserving the cooking water. Push beans through strainer with a wooden spoon, until only skins are left. Discard the skins. You should have about 8 cups of bean puree/ cooking water mixture. Add additional water if needed to make 8 cups, and allow it to settle for about 30 minutes.

Meanwhile, rinse rice several times, until water runs clear, and soak in cold water for about 30 minutes.

For saealsim, mix 1 cup of glutinous rice flour, 1 ½ Tablespoons sugar and ½ teaspoon salt. Stir in about 9 Tablespoons of boiling water, a bit at a time. Allow to cool until you can handle it, and then knead until a dough forms. Pinch off about a teaspoon of dough and roll into a small ball. Repeat until all the dough is used.

By now the bean liquid should have separated into thicker puree on the bottom and waterier liquid on top. Carefully pour or scoop the watery part back into the pot. Bring to a boil. Drain the rice, and add it to the pot. Reduce heat to a simmer, and cook until rice is soft. Add the bean puree and return to a boil. Mix 5 Tablespoons of glutinous rice flour with ½ cup of water, and stir it into the soup, along with sugar, honey and salt.

Return to a boil, and add saealsim. Simmer for 10-12 minutes until dumplings float.

Serve, garnished with pine nuts, boiled chestnuts, and cinnamon.

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