Made danpat juk the other day. Mmm~
If danpat juk didn't take so much time and advanced preparation, I'd probably eat this all the time. But sometimes the best things in life take time (aaanz, some words of wisdom brought to you by ADO). It's nourishing, comforting, filling, and since it's slightly sweet, it's also like a really healthy dessert. I didn't measure the ingredients of anything, but you can totally just wing it and it will still turn out awesome. For the simple version of the recipe, here's what you do:
Ridiculously Simple Danpat Juk
Besides water and a pinch of salt, it takes a whopping 3 ingredients:
adzuki (red) beans
sweetener
glutinous rice flour (or corn starch or potato starch)
1. Boil beans until mushy and soft.
2. Stir in sweetener and glutinous rice flour.
3. Eat.
Crazy-simple, right? Three steps. And the third one doesn't even count. But here are some more detailed instructions if you'd like:
1. Soak a bunch of beans (maybe 1 1/2 cups?) in water overnight. Wash and rinse.
2. In a large soup pot with plenty of water (at least twice as high as the beans) bring the beans to a boil and then lower heat to medium-low, and continue to cook the beans until they are mushy and begin to break apart (45mins - 1 hour?). Stir every once in a while to make sure the beans don't stick to the bottom of the pot. Add more water as needed.
3. Add sweetener of choice, to your taste. I usually add agave syrup or rice syrup, but you could use sugar or even stevia.
4. Next, sprinkle in about 1 Tbs of glutinous rice four and stir thoroughly. It's important to sprinkle in the rice flour, otherwise it will stay in clumps... which might be your thing, who am i to judge. :) The rice flour will thicken up with porridge. Reduce to low and add more water or rice flour to get the thickness/consistency you like. Simmer a little longer until the beans are fully mushified.
5. Garnish with walnuts or dried fruit etc, and enjoy hot. Yeaa! Fist pump!
TIP: If the beans have been cooking for a long time but aren't yet soft enough, sometimes I throw in a pinch of baking soda to speed up the softening process. Works like a charm.
Also, check my more elaborate danpatjuk recipe here.