DANPATJUK 

INGREDIENTS

• 10 oz (300 g) small red beans, azuki beans
• 2 tsp salt, divided
• 8 cups (2 liter) water
• 4-6 tbsp sugar, or honey (or mix of both)
• 1/2 tsp ground cinnamon
• salt, to taste

SWEET RICE FLOUR SLURRY

• 2 tbsp sweet rice flour
• 1/2 cup water

OPTIONAL GARNISH

• injeolmi, walnut, almond, or pine nut, chop into small pieces

INSTRUCTIONS 

1. Start by rinsing the red beans thoroughly and placing them in a large pot. Cover them with plenty of water, add a teaspoon of salt, and bring to a boil over medium-high heat. After boiling for 10 minutes, drain and discard the water, then put the beans back in the pot.
2. Next, add 8 cups of water to the beans and bring them to a boil again. Cover and simmer the beans over medium heat for 30 minutes. Then reduce to low heat and simmer for another 50 minutes, adding more water if necessary to keep the beans covered. Cook until the beans are tender enough to be easily pressed with your finger.
3. Once cooked, remove the pot from the heat. Mash the beans with a potato masher to your desired consistency; leave some chunks for a coarser soup or blend with an immersion blender for a smooth porridge.
4. Put the pot back on low heat. Add your choice of sugar or honey (or a mix of both), another teaspoon of salt, and ground cinnamon. Stir everything well and adjust the sugar to your taste.
5. To thicken the soup, mix sweet rice flour with water in a separate bowl to create a slurry. Gradually add this mixture to the pot, stirring continuously, until you achieve the thickness you want.
6. When serving, garnish the soup or porridge with injeolmi and nuts if you like. Serve it warm and enjoy!