Korean Convenience Food Review: Bibigo Sweet Red Bean Porridge

Justine Lee

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Fort Lee Food Guide: Busan Gukbap

Justine Lee

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Pat Juk

Justine Lee

Ingredients

The Rice Balls

1/8
teaspoon Kosher salt
3
tablespoons Sweet rice flour
2
tablespoons Hot water

The Pat Juk

2
cups Water
1
(15-oz) can Aduki beans
1
tablespoon Granulated sugar

Instructions

1

Prepare the rice balls. In a medium bowl, add 3 tablespoons Sweet rice flour,1/8 teaspoon Kosher salt, and 2 tablespoons Hot water. Mix with a spoon to combine. Then, using clean hands, lightly knead and shape into a skinny 8-inch log. Let sit on work surface for 10 minutes. Cut log into 10 even pieces. Using the palms of your hands, roll and shape into mini round balls. Cover with wrap while you prepare the pat juk.

2

Drain and rinse 1 (15-oz) can Aduki beans.Soak in water for about 15 minutes.

3

In a medium pot, add beans and2 cups Water and bring to a boil over medium heat. Once boiling, reduce heat to low and cook until beans are tender and easily breakable, about 30 minutes. Stir occasionally. Let cooked beans cool slightly, about 15 minutes.

4

Transfer cooked and cooled beans into a blender and blend until it becomes a smooth, silky texture free of any lumps.

5

Add blended beans into a medium pot. Bring to a boil over medium heat and stir in rice flour paste. Stir in 1 tablespoon Granulated sugar and toss in rice balls. Cook and stir frequently until it becomes a thick porridge, about 5-7 minutes. You can garnish with nuts and dried jujube dates. Serve immediately.

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Prepare the rice balls. In a medium bowl, add 3 tablespoons Sweet rice flour,1/8 teaspoon Kosher salt, and 2 tablespoons Hot water. Mix with a spoon to combine. Then, using clean hands, lightly knead and shape into a skinny 8-inch log. Let sit on work surface for 10 minutes. Cut log into 10 even pieces. Using the palms of your hands, roll and shape into mini round balls. Cover with wrap while you prepare the pat juk.

Sheet Pan Goguma Mattang (Candied Sweet Potatoes)

Justine Lee

Ingredients

The Goguma

1/4
teaspoon Baking soda
1/2
teaspoon Kosher salt
1.5
pounds (about 2 medium) Korean or Japanese sweet potatoes
scrubbed
3
tablespoons Extra virgin olive oil

The Syrup

2
tablespoons Honey
2
tablespoons Water
3
tablespoons Granulated sugar
2
teaspoons Roasted black sesame seeds
plus more for garnish

Instructions

1

Preheat oven to 425°F. Bring a pot of water to a boil. While you wait, chop 1.5 pounds (about 2 medium) Korean or Japanese sweet potatoes (scrubbed) into big chunks.

2

To the boiling water, add 1/4 teaspoon Baking soda, potato chunks, and stir. Bring back to a boil and reduce to a simmer. Let cook until a fork can easily pierce when inserted into the flesh, about 10 minutes.

3

Drain the potatoes and transfer to a rimmed baking sheet. Drizzle with 3 tablespoons Extra virgin olive oil, maybe more to coat the sheet pan. Season with 1/2 teaspoon Kosher salt. Toss everything to coat. Evenly spread out the potatoes with the cut side face down.

4

Roast potatoes for 20 minutes. Remove from oven to flip over. Return to the oven and roast for 10 more minutes. They should be extremely golden brown and crispy to the touch.

5

Prepare the syrup. In the reserved pot, add 2 tablespoons Water, 3 tablespoons Granulated sugar, and 2 tablespoons Honey over medium heat. Without stirring, let it cook until the sugar has completely melted and the mixture has comes to a boil, about 3-5 minutes.

6

With the sugar syrup on low heat, add in the roasted sweet potatoes. Mix to coat each piece evenly. Garnish with about 2 teaspoons Roasted black sesame seeds (plus more for garnish).

7

Transfer potatoes to a serving bowl. Garnish with more black sesame seeds. Goguma mattang is best served fresh but it keeps well in the fridge to be eaten at a later time.

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Preheat oven to 425°F. Bring a pot of water to a boil. While you wait, chop 1.5 pounds (about 2 medium) Korean or Japanese sweet potatoes (scrubbed) into big chunks.