Korean Red Bean Porridge

Instructions

1. Prepare the beans
   Drain the soaked red beans and place them in a large pot with 6 cups of fresh water. Bring to a boil, then reduce heat to medium-low and simmer for about 45-60 minutes until the beans are very soft and easily mashed between your fingers.
2. Make the porridge base
   Reserve about 1/4 cup of whole cooked beans for garnish. Transfer the remaining beans and cooking liquid to a blender and puree until smooth. Return the pureed mixture to the pot and add the remaining 2 cups of water. Bring to a gentle simmer.
3. Prepare rice dumplings
   In a medium bowl, combine glutinous rice flour with warm water. Mix and knead until you have a smooth, pliable dough. Roll small pieces of dough into marble-sized balls (about 1/2 inch in diameter). Set aside on a lightly floured surface.
4. Cook the dumplings
   Drop the rice dumplings into the simmering red bean mixture one by one, being careful not to splash. Stir gently to prevent sticking. Cook for about 5-7 minutes until the dumplings float to the surface and become translucent.
5. Season the porridge
   Add sugar and salt to the porridge, adjusting to taste. If using honey, add it now. Continue to simmer for another 5 minutes, stirring occasionally to prevent the bottom from burning.
6. Final touches and serve
   Ladle the hot porridge into bowls. Garnish with the reserved whole beans, toasted sesame seeds, pine nuts, and sliced jujubes if using. Serve hot as a comforting meal or dessert.