Sweet Red Bean Porridge (Patjuk) to Ward Off Bad Luck
Sweet Red Bean Porridge (Patjuk) to Ward Off Bad Luck
Making Dongji Patjuk (Winter Solstice Red Bean Porridge)
Introducing a traditional Patjuk recipe perfect for the Dongji (Winter Solstice) festival, believed to ward off evil spirits and wish for good health. This warm red bean porridge, made with a base of red beans, can be enjoyed as a filling meal instead of rice. You can also add rice to achieve a smoother texture or incorporate chewy kal-guksu noodles for a delightful Pat Kal-guksu. Experience the wisdom of our ancestors who believed the red color of beans could protect them from misfortune.
Porridge Ingredients- 1 cup dried red beans
- 1/2 cup soaked short-grain rice (or leftover cooked rice)
- 1 tsp salt
- 1/4 kabocha squash (or 1/2 small one)
- 1.5 liters water
Cooking Instructions
Step 1
First, thoroughly rinse the dried red beans several times under running water. This step removes any dust or loose skins from the beans. Also, scrub the kabocha squash clean under running water.
Step 2
Place the rinsed red beans in a pot with a little water and boil for about 10 minutes. Discard this cooking water. This process helps to remove the saponins and astringent taste from the beans. It’s highly recommended to perform this step if you are serving the porridge to children, the elderly, or anyone with a sensitive digestive system. If you are on a diet, you may skip this step.
Step 3
In a clean pot, add 1.5 liters of water and the pre-boiled red beans. Once the water comes to a boil, reduce the heat to medium-low and simmer gently for 1 to 2 hours, or until the beans are very soft and easily mashable. They should be tender enough to break apart with a spoon.
Step 4
Once the red beans are fully cooked, add the soaked rice (or leftover cooked rice) and cook, stirring occasionally, until the rice grains are soft and have broken down. While the porridge is cooking, steam the kabocha squash in a separate pot or a pressure cooker. For a quick and easy method, place the kabocha chunks and 1/2 cup of water in a pressure cooker and use the ‘white rice’ setting for a perfectly steamed squash.
Step 5
Scoop out the flesh from the steamed kabocha squash and mash it. Add the mashed kabocha to the red bean porridge and stir well to combine. Adjust the salt to your taste preference. Serve the warm porridge in bowls and enjoy its naturally sweet and comforting flavor. The sweetness of the kabocha will beautifully complement the rich taste of the red beans.
