Korean Red Bean Soup (Patjuk) Hot Pot with Rice Cakes

A comforting and slightly sweet Korean red bean soup served hot pot style with chewy rice cakes. Perfect for a cold day!

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.20/serving

Season:

🌍 Year-round

Meal Type:

Dessert•Soup

Cuisine:

British

Main Ingredient:

Rice

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1cupDried Red Beans (Adzuki Beans)(Soaked overnight)

£1.20

6cupsWater(For boiling the beans)

1cupGlutinous Rice Flour(For rice cakes)

£1.80

½cupWarm Water(For rice cake dough)

½teaspoonSalt(Or to taste)

£0.01

3tablespoonsSugar(Or to taste)

£0.10

1tablespoonSweet Rice Flour (optional)(For thickening)

£0.20

2tablespoonsWater (optional)(For thinning if needed)

8piecesChestnuts (optional)(Peeled and sliced)

£2.50

1cupSmall Saealsim Rice Cakes (Korean mochi balls, optional)(Pre-made or homemade)

£3.00

Total Cost

£8.81

£2.20 per serving

Instructions

1.
Soak the dried red beans in water overnight. Drain and rinse.
2.
In a large pot, combine the soaked red beans and 6 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the beans are very soft and easily mashed.
3.
While the beans are cooking, prepare the rice cakes. In a bowl, combine the glutinous rice flour and warm water. Knead until a smooth dough forms. If the dough is too dry, add a little more water, 1 teaspoon at a time. If it's too sticky, add a little more glutinous rice flour.
4.
Roll the rice cake dough into a long rope and cut into small, bite-sized pieces. You can also shape them into small balls.
5.
Once the red beans are cooked, use a spoon or immersion blender to partially mash the beans. Leave some beans whole for texture.
6.
Add the salt and sugar to the red bean soup and stir until dissolved. Taste and adjust sweetness as needed. If the soup is too thick, add a little more water. If you want it thicker, mix 1 tablespoon of sweet rice flour with 2 tablespoons of water and stir into the soup while simmering for 2-3 minutes.
7.
Gently add the prepared rice cakes to the soup. Simmer for 5-7 minutes, or until the rice cakes float to the surface and become soft and chewy.
8.
If using chestnuts, add them to the soup during the last 5 minutes of cooking.
9.
Serve hot in individual bowls or in a hot pot at the table. Garnish with extra rice cakes or chestnuts if desired. You can also add ready-made small saealsim rice cakes.

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My Notes

Nutrition Information

Nutrition per serving (350g)

450 kcal / 1883 kJ

Carbs

88g

34% of RDA

Fat

3% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

16 g

53% of RDA

Sugar

25 g

28% of RDA

Sodium

300 mg

13% of RDA

Saturated Fat

0.2 g

1% of RDA

Chef's Tips

Soaking the beans overnight helps them cook faster and more evenly.

Adjust the amount of sugar to your preference. Some people prefer it sweeter than others.

For a smoother soup, you can blend all of the beans. For a chunkier soup, mash only some of the beans.

If you don't have glutinous rice flour, you can use mochi or dango instead. Add them during the last few minutes of cooking.

To prevent sticking, rinse the rice cakes with cold water before adding them to the soup.

Patjuk is traditionally eaten during the winter solstice in Korea.

Cooking Equipment

Pot

Hot Pot (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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