STEP 1/9
Soak the red beans the day before, boil them, rinse them slightly, add sugar + salt, and boil them in an electric pressure rice cooker.
* Cooking button as a function of cooking
* Measuring is a spoon of rice spoon
STEP 2/9
The red beans were boiled in a 35-minute electric pressure rice cooker.
STEP 3/9
I think there was a lot of water, but it's a bit dark.
* I added sugar because it was a little less sweet after tasting it.
STEP 4/9
It makes red bean paste by grinding boiled life into a mortar.
STEP 5/9
Dry the water by hanging the ground red bean paste on a tray.
* If it is too thick, blow the sluice gate over low heat in the frying pan.
STEP 6/9
Prepare the glutinous rice injeolmi lump.
* You can buy it at the rice cake mill.
* If the lump of injeolmi is hardened and hard, it becomes soft when cooked in a pressure rice cooker.
STEP 7/9
Cut the lump of Injeolmi horizontally and put it on the red bean paste.
STEP 8/9
Cut it into bite-size pieces with scissors or a knife and coat it with red bean paste.
* You can make Dongji Red Bean Porridge for the leftover red bean paste.
STEP 9/9
It's delicious if you eat ripe Daebongsi and red bean injeolmi together.
I eat it on a plate when it's warm.
* Red beans are delicious in Korea, especially fresh red beans are sweeter than old red beans.