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

Soak the dried red beans in water overnight. Drain and rinse.

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.

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.

Roll the rice cake dough into a long rope and cut into small, bite-sized pieces. You can also shape them into small balls.

Once the red beans are cooked, use a spoon or immersion blender to partially mash the beans. Leave some beans whole for texture.

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.

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.

If using chestnuts, add them to the soup during the last 5 minutes of cooking.

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.