This is a porridge that is made from red beans, it can be a sweet dish like I made below, or a regular dish, which you can eat kind of like a rice substitute. It is traditionally eaten in the wintertime.
1 cup red beans (pat 팥)
½ cup short grain white rice
½ cup sweet rice flour (chapssalgaru 찹쌀가루)
5 tbsp water
2 cups of water
3 tbsp sugar
1 tsp salt
The night before, wash red beans and soak it overnight (or at minimum, for a few hours).
Wash and soak the rice for about 1/2 hr.
Drain the red beans, put into a pot and boil in 7 cups of cold water. Bring it to a boil and simmer until the beans are very tender -- if need more water, you can add, stirring occasionally. Let it cool down.
Drain the beans (save 1 cup of the water) and add to a blender, grinding until it gets very smooth. Add up to 1 cup of the bean-boiling water to make the consistency smooth. Set aside.
Now it's time to make the rice balls -- slowly add a little bit of water into the sweet rice flour (about 1 tbsp at a time) to make firm batter -- add about 5 tbsp of water in total. Roll the dough into small balls, about 1" in diameter.
Add soaked rice and 2 cups of water into a pot. Put on high heat ... once it starts boiling, turn the heat down and cook until the rice is tender (about 5-7 min).
Add ground red bean mixture to the rice and bring it to a boil. Add the rice balls into the pot, bring to a boil again, stirring frequently, so the bottom doesn't stick. When the rice balls are floating, add the sugar and salt, and let it sit for a while.
Serve in a bowl, hot or warm ... if it gets cold, the rice balls will harden.