Danpatjuk: Smooth Sweet Korean Red Bean Porridge (4 Servings)

Sort and rinse 1 cup azuki beans. Bring to a boil in 1 L water, simmer 5 minutes and discard the water.

Add 1 L fresh water, cover and simmer over low to medium-low heat for 60–90 minutes until beans mash easily. Top up with hot water if needed.

Cool beans and liquid slightly and blend smooth in small batches; never fill a blender with hot liquid.

Mix 1 tbsp glutinous rice flour in 125 ml cool water; stir into the bean puree with 2 tbsp sugar and 1/2 tsp salt. Simmer about 10 minutes, stirring often.

Mix 1/2 cup rice flour, 2 tsp sugar and a pinch of salt with 60 ml just-boiled water, added gradually using a spoon. Once safe to handle, form small rice balls.

Boil the rice balls in separate water; after they float, continue briefly until centers are soft, then drain.

Divide porridge among four bowls and add rice balls. Refrigerate leftovers promptly and reheat thoroughly.