Simple Sweet Red Bean Soup (단팥죽)

Since I'm going through a sudden phase of sweet red beans, here is one more before I leave the world of red beans for a while. Red bean soup or porridge is considered a winter dish in Korea. This one is just a quick dessert or snack you can make, especially if you already have sweet red beans at home. It's good when it's warm but it's also tasty right out of the refrigerator.

Simple Sweet Red Bean Soup (단팥죽 - dan pat jook)

Yields: about 2 cups

INGREDIENTS:
1 cup Water
2 tablespoons Sweet rice flour (찹쌀 가루 - chap ssal ga ru), Mochiko brand
1 cup Sweet red beans (단팥), canned or make your own!
1/4 teaspoon Salt

Optional) 1 tablespoon Toasted, chopped pecans

DIRECTIONS:
1. In a saucepan, mix together water and mochiko. Turn on heat to medium and stir to mix. Once it starts thickening and its color starts turning translucent, stir constantly with a wooden spoon and break up lumps of sweet rice flour, if there is any.

2. Add sweet red beans and stir to mix. When it starts to boil, stir and cook for another minute. Remove from heat. Taste and adjust seasoning if necessary.

3. Serve warm or chilled. You can garnish with toasted pecans on top for added nutty crunch.

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