A Warm Bowl of Red Bean Porridge: Korea’s Winter Comfort and Folklore in One Dish
Red bean porridge, known as patjuk in Korean, is more than just a warm, soothing meal. It is a dish wrapped in layers of history, culture, winter traditions, childhood memories, and even ancient folklore. While it may seem like a simple bowl of porridge made from red beans and chewy rice dumplings, patjuk has long been considered a symbol of warmth, protection, and good fortune in Korea, especially during the coldest part of the year.
For many Koreans, patjuk is deeply nostalgic—a dish that instantly brings back memories of family kitchens filled with steam, the earthy aroma of simmering beans, and the comfort of eating a warm bowl on a freezing winter day. Yet beyond personal memories, patjuk also holds a very unique place in Korean folklore, particularly in the traditions surrounding Dongji, the winter solstice.
This blog post will introduce the taste, meaning, and history of patjuk, explain why red beans were believed to chase away evil spirits, explore the charming myths associated with the winter solstice, and offer a detailed recipe—including how to make the signature small rice dumplings called saealsim, or “bird’s egg balls.”
Whether you're a food lover curious about Korean cuisine, a cook looking to try a new winter recipe, or someone fascinated by global food cultures, patjuk is a perfect example of a dish where flavor, meaning, and tradition come together beautifully.
What Is Patjuk?
Patjuk is a warm porridge made from red beans that are boiled until soft and then mixed with rice flour dumplings. It has a deep red color, a slightly earthy sweetness, and a comforting thickness that makes it perfect for winter. Because red beans naturally have a bitter note, Koreans often season patjuk lightly with salt rather than sugar, keeping the flavor clean and simple. However, modern variations may add sugar or honey for balance.
One hallmark of patjuk is saealsim—small, round rice dumplings made from glutinous rice flour. These smooth, chewy dumplings float in the porridge and add fun texture, making the dish popular not only among adults but also children.
But patjuk is not just about taste. The color red has long been associated with protection, strength, and positive energy. In traditional Korean culture, red beans were believed to chase away evil spirits, which is why patjuk became a symbolic food for the winter solstice.
Patjuk and the Winter Solstice: A Bowl That Protects the Household
In Korea, the winter solstice—called Dongji—is one of the most important seasonal days of the year. It marks the longest night and the shortest day, a time when people once feared the darkness and believed harmful spirits were most active.
To protect their homes and families, people prepared patjuk because red beans were thought to have the power to drive away ghosts, demons, and misfortune.
Why Red Beans?
Ancient Korean folklore describes the color red as a symbol of life, energy, and the sun. It was believed to scare away evil forces that thrive in darkness. Red beans, with their strong red pigment, became a natural food of protection.
Families would not only eat patjuk—they would also:
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Place bowls of patjuk in corners of the house
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Offer it at the gate or doorstep
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Share it with neighbors to spread good luck
These customs symbolized driving away negativity before beginning a new year.
Fun Folklore: Ghosts and Sieves
Korean winter solstice traditions are full of charming and imaginative stories. Here are some of the most well-known ones that continue to amuse people today:
1. Red Bean Porridge that Scares Ghosts
The core belief is that evil spirits fear the color red. So, eating patjuk—and offering it around the house—was seen as a way to purify the home.
2. The Sieve Legend
Another fun tale says that placing a sieve (che, used for straining powders) outside the house helps protect against ghosts.
Why?
Because ghosts were believed to be curious and easily distracted. They would spend all night trying to count the countless tiny holes in the sieve. Before they finished counting, the sun would rise, and they would disappear.
The Meaning of Saealsim: Small Rice Balls Full of Symbolism
The little white dumplings floating in patjuk—saealsim—are made from glutinous rice flour. Their name directly translates to “bird’s egg balls.” These small round shapes symbolize:
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Fertility and prosperity
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Family unity
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Good luck entering the household
Because rice dumplings represent wholeness and completeness, adding them to patjuk was a way of wishing for a complete, healthy, and peaceful year.
Making these dumplings is also a simple but enjoyable kitchen activity—many Korean children grew up helping their mothers or grandmothers roll the dough into tiny spheres.
How Patjuk Is Made: A Traditional but Simple Winter Recipe
Here is a detailed yet easy-to-follow recipe for making patjuk at home. While the process takes time, the ingredients are simple and the results are deeply comforting.
Ingredients
For the porridge:
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1 cup dried red beans
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6–7 cups water
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½–1 teaspoon salt (to taste)
For the rice dumplings (saealsim):
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1 cup glutinous rice flour
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½ cup warm water (adjust as needed)
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A pinch of salt
Step-by-Step Instructions
1. Rinse and boil the red beans
Red beans require longer cooking than most grains. Start by washing the beans and placing them in a pot with water. Bring to a boil for a few minutes, then discard the water. This helps remove bitterness.
Add fresh water and simmer the beans for about one hour until very soft.
2. Blend or strain the beans
To create a smooth porridge, blend the cooked beans with their cooking liquid. Some households traditionally pressed the beans through a cloth or sieve to remove skins, but blending is perfectly fine for modern cooking.
Return the blended mixture to the pot and simmer on low heat.
As the porridge simmers, make sure to stir often. The starch from the red beans sinks to the bottom, and without regular stirring, the bottom layer can burn quickly. A slow, steady stir is the secret to a smooth, scorch-free patjuk.
3. Make the saealsim dumplings
Mix glutinous rice flour with warm water and a pinch of salt. Knead until it becomes a soft dough.
Pinch off tiny pieces and roll them into round balls the size of marbles.
4. Add the dumplings to the porridge
Drop the rice balls into the simmering red bean porridge. They will sink first and then float when cooked, usually within 3–5 minutes.
5. Season and serve
Season with a little salt. Koreans typically keep patjuk savory, but you can add sugar if you prefer a sweet version.
Serve warm—with extra dumplings on top, if you’re feeling nostalgic.
The Cultural Shift: From Protective Ritual to Modern Comfort Food
While the spiritual meaning of patjuk has softened over time, its place as a beloved winter food remains strong. Today, patjuk is:
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Sold in cafés and porridge restaurants
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Enjoyed as a nutritious meal for all ages
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Served to those recovering from illness
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Used as a seasonal treat around Dongji
Patjuk perfectly reflects the way Korean cuisine blends practicality with symbolism. A dish that once protected families from imaginary ghosts now comforts people on cold days, reminding them of care, warmth, and tradition.
Why Red Beans Are Considered Healthy
Patjuk isn’t only symbolic—it’s nutritious. Red beans are:
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High in protein
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Rich in fiber
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Good for digestion
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Loaded with essential minerals
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Low in fat
This makes patjuk a naturally wholesome meal, especially for those wanting something light but nourishing.
A Taste of Korean Winter, Culture, and Childhood
For many Koreans, patjuk is wrapped in emotion—memories of mothers cooking a big pot on Dongji, the playful fear of ghosts, rolling tiny dumplings with siblings, or enjoying a warm bowl after coming home from school on a cold day.
Even if you did not grow up with these traditions, tasting patjuk allows you to experience a piece of Korean winter culture—a blend of food, folklore, and family.
A single bowl carries history, warmth, and a sense of community. And that is why patjuk remains a beloved winter dish that continues to connect past and present.
