Korean Red Bean Porridge (Pat Jook)
A comforting Korean rice porridge, known as Jook, traditionally serves as an economical and soothing meal, often enjoyed as a light snack or breakfast.
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Instructions
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Start by parboiling beans in a pot for a few minutes.
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Discard the parboiling water, then add 8 cups of fresh water and boil the beans until completely soft (2-3 hours).
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Reserve 2 cups of the bean cooking liquid and drain the remaining beans.
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Season the drained beans with salt and mash them in a strainer placed over a bowl.
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Pour fresh water over the mashed beans while continuing to mash, collecting approximately 7 cups of liquid.
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Discard any bean skins from the strainer and combine the reserved 2 cups of cooking liquid with the collected mashed bean liquid.
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Let the combined liquid settle, allowing the bean solids to separate.
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Add the rice and most of the clear bean liquid (without the settled solids) to a pot.
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Bring the mixture to a boil, then immediately reduce to a simmer and cook for about 8 minutes, or until the rice is tender.
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Stir in the bean solids, spoonful by spoonful, ensuring to stir frequently to prevent burning.
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If desired, cut store-bought sweet rice cakes into small cubes and add them to the jook near the end of cooking.
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Serve the jook hot, with sugar or salt provided for diners to adjust sweetness or savoriness.