Korean Red Bean Porridge Recipes
KOREAN RED BEAN PORRIDGE
Make and share this Korean Red Bean Porridge recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 1h50m
Yield 2-3 serving(s)
Number Of Ingredients 3
Steps:
- In a heavy pot, cook the red beans with 12 cups of water for 30 minutes over a medium flame. Stir frequently. Then cook for 40 more minutes over a low flame. Let the soup cool. The beans should look smothered and the consistency dense.
- Remove the outer shells of the red beans. Use a mesh strainer and pour the bean soup through it. If the consistency is too thick, add some water to help separate the peel further and press the beans through the strainer.
- Pour the strained soup back into the pot. Add the rice and 2 cups of water and cook for 15 minutes over a medium flame. Stir constantly.
- Over a low flame, cook for 15 minutes more, stirring. Add the rice cake and cook for 5 minutes, stirring.
- If the soup feels too thick, add a little water until it is the desired consistency.
Nutrition Facts : Calories 1044.8, Fat 2.9, SaturatedFat 0.8, Sodium 196.6, Carbohydrate 209.2, Fiber 28.1, Sugar 0.5, Protein 47
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- Discard broken or rotten beans and rinse the beans. In a large pot, add the beans with 4 cups of water. Bring it to a boil, uncovered, over medium high heat. Reduce the heat to medium and boil for 5 min.
- Mix the rice powder, sugar and salt in a bowl. Stir in the boiling hot water with a spoon. When cool enough to handle, knead by hand until a dough is formed.Shape the dough into a 3/4-inch thick cylinder.
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