Red Bean Soup with Rice Balls

Wash the beans and soak overnight in cold water. The next day, wash glutinous rice and soak for about 1 hour. Then combine rice and beans in a pot and bring to a boil with the water. Once the water is simmering, reduce heat and simmer for about 90 minutes, stirring constantly. For the rice balls, process the glutinous rice flour with a pinch of salt and enough water to form a mixture that can be easily shaped. Let it rest for about 30 minutes. Steam the mixture for about 15 minutes. Stir the finished soup again vigorously so that the beans and rice grains are crushed. Then season with a pinch of salt, sugar and malt. Divide into bowls, add the rice balls and serve.

Preparation Tip:

In Korea, this distinctive dessert is served as a dessert or snack, especially during the long winter season. However, it is also possible to omit the sugar and malt and season the soup with salt.

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