Patjuk (Korean Red Bean Porridge)

• 250 g Adzuki beans
• 2 liters Water
• 120 g Rice flour
• ½ tsp Fine sea salt
• 90 g Caster sugar

1. Rinse the adzuki beans, then put them in a large pot with the water. Bring to the boil, boil for 5 minutes, then drain and return the beans to the pot with fresh water from the measured amount. Bring back to a gentle simmer.
2. Simmer the beans over low heat until very soft and starting to split, topping up with a little more water if needed to keep them submerged. You want them tender enough to mash easily between your fingers. This usually takes 45 to 55 minutes.
3. Set a sieve over a saucepan and strain the beans, catching the cooking liquid. Push the beans through the sieve with a wooden spoon to extract as much smooth bean purée as you can, leaving the skins behind. Stir the purée into the reserved liquid in the saucepan.
4. Bring the red bean base to a gentle simmer and cook, stirring often, until it looks slightly thickened and silky. If it becomes too thick, loosen with a splash of the remaining water; if too thin, simmer a little longer. Keep the heat low to prevent catching.
5. Meanwhile, put the rice flour in a mixing bowl and stir in the fine sea salt. Add just enough water to form a soft, pliable dough that holds together without cracking. Roll into small dumplings about the size of a marble.
6. Slip the dumplings into the gently simmering porridge and stir carefully so they do not stick to the bottom. Simmer until the dumplings float and feel tender throughout, 3 to 5 minutes. Keep the porridge at a gentle bubble so the dumplings cook evenly.
7. Stir in the caster sugar and simmer for 1 to 2 minutes, just until dissolved. Taste and adjust with a little more sugar if you like it sweeter. Serve warm.

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