Patjuk is a porridge of non-glutinous rice and sweet red beans that have been boiled and strained. Patjuk is served on the winter solstice (dongji day), which has the longest night of the year. It is traditionally believed that the red color of the beans can expel demons and help cure mild illnesses.

Ingredients

● 1/2 cups non-glutinous rice

● 1 1/3 cups sweet red bean, 4 cups hot water

● 12 cups boiling water

● Rice ball: 1 cup glutinous rice powder, 1/8 tsp salt, 1 1/2 tbsp water

● 1 tsp salt

1. Wash the rice, soak in water for 2 hours, drain water with a strainer for 10 min. (110g).

2. Wash the red beans and clean throughly. Drain water with a strainer for 10 min.

3. Put red beans into a pot of scalding water, heat for 4 min. on high heat. Once it boils, continue to boil for another 3 min. Discard the boiling water, add new boiling water into the pot, and heat it up for 10 min. on high heat. Lower the heat to medium, and boil it for 1 hour and 20 min. for the red bean to be deeply cooked.

4. While the cooked red beans are still hot, and strain the red beans by mashing them in a strainer with a wooden scoop. Let the mashed red beans cool for 30 min.

5. Sprinkle salt on the glutinous rice powder, knead with hot water. Shape the rice balls with a 1.5-cm diameter (5 g each, total 25 balls).

6. Put the red bean water (880 g, 4 cups) and soaked rice into the pot, heat it up for 4 min. on high heat. When it boils, lower the heat to medium, and boil for another 20 min. while stirring.

7. When the rice is well sodden, add the red bean sediments. When it boils again, continue to boil for 10 more min. and add rice balls, wait for 1 min. When the rice balls float, season with salt and bring pot to a boil.

Tips

● If the red-bean boiled water is not enough, add just water to cook the porridge properly.

● The rice balls may be replaced by glutinous rice cake.

(Adapted from the Institute of Traditional Korean Food)