Yoon Yi-ryeon's Seoul-Style Red Bean Porridge
A winter solstice red bean porridge with a smooth, soup-like texture from rice flour paste instead of whole rice grains, accompanied by chewy glutinous rice balls.
Ingredients needed 3 servings
Recipe
Cooking tips
- Using a rice flour paste instead of soaked whole rice grains significantly reduces cooking time and creates a smooth, melt-in-your-mouth texture without any chewiness.
- When making the glutinous rice balls, always use hot water to knead the dough; this ensures they remain chewy and do not disintegrate during cooking.
Recommended for
- Those who want to make a heartfelt traditional porridge at home for the winter solstice or Jeongwol Daeboreum.
- Those who prefer a smooth, soup-like red bean porridge without coarse rice grains or bean skins.
- Those who enjoy the chewy texture of glutinous rice balls and want to create deep flavor with simple ingredients.
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