Kim Dae-seok's Bppaettegi Juk
A gentle, sweet, and nutty traditional dish from Gyeongsang Province, made by slowly boiling dried sweet potatoes, red beans, glutinous rice, and non-glutinous rice for a nostalgic comfort food experience.
Ingredients needed 3 servings
Recipe
Cooking tips
- Soak the red beans and rice at least one hour before cooking to ensure they become fully tender and soft.
- Mix short-grain rice and glutinous rice in equal parts for a balanced texture—creamy yet smooth.
- Stir the bottom of the pot frequently with a spatula during cooking to prevent burning, especially since the porridge tends to stick easily.
Recommended for
- Those who want to try a local dish using dried sweet potatoes and red beans.
- People looking for a hearty meal made with a mix of glutinous and non-glutinous rice.
- Fans of soft, slow-cooked red bean porridge-style meals.
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