{{Short description|Korean red bean and rice porridge}} {{Italic title}}{{Infobox food | name = ''Patjuk'' | image = Patjuk (red bean porridge).jpg | caption = A bowl of ''patjuk'' (red bean porridge) with ''saealsim'' (rice cake balls) | alternate_name = {{Flatlist|red bean porridge}} | country = Korea | region = East Asia | national_cuisine = {{Plainlist|Korean cuisine}} | creator = | year = | mintime = | maxtime = | type = Juk | course = | served = | main_ingredient = Red beans, rice | minor_ingredient = | variations = | serving_size = 1 | calories = 58 | calories_ref = <ref name="KFF">{{Cite web|url=http://www.hansik.org/kr/board.do?cmd=view&bbs_id=021&menu=pkr2020100&lang=kr&art_id=290|title=patjuk|website=Korean Food Foundation|language=ko|script-title=ko:팥죽|access-date=16 May 2017}}{{Dead link|date=November 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = ''Hóngdòu tāng'', ''shiruko'' | other = | module = {{Infobox Korean name/auto |child=yes |hangul=팥죽 |ipa={{ipa|ko|pʰat̚.t͈ɕuk̚|}} }} }}
'''''Patjuk''''' ({{Korean/auto|팥죽|ko_ipa=pʰat̚.t͈ɕuk̚}}) is a type of Korean juk consisting of red beans and rice. It is commonly eaten during the winter season in Korea, and it is associated with ''dongji'' (winter solstice),<ref name="NIKL">{{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|script-title=ko:주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|last=National Institute of Korean Language|date=30 July 2014|language=ko|access-date=25 February 2017}} *{{cite press release |date=2014-05-02 |script-title=ko:주요 한식명 로마자 표기 및 표준 번역 확정안 공지 |url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 |website=National Institute of Korean Language |language=ko}}</ref><ref name="Brown">{{Cite book|url=https://books.google.com/books?id=3r-3YH3t45cC&pg=PA79|title=China, Japan, Korea: Culture and Customs|last1=Brown|first1=Ju|last2=Brown|first2=John|publisher=BookSurge|year=2006|isbn=1-4196-4893-4|location=North Charleston, SC|page=79}}</ref><ref>{{Cite book|title=China, Japan, Korea: Culture and Customs|last1=Brown|first1=Ju|last2=Brown|first2=John|publisher=BookSurge|year=2006|isbn=9781419648939|location=North Charleston, SC|pages=79|quote=By the 24 solar terms, December 22nd is Dongji {{lang|ko|동지}}, the longest night of the year. Koreans normally eat patjuk {{lang|ko|팥죽}}, a red bean porridge cooked with small round rice cakes Some people believe that the red color of the porridge drives away evil spirits. Patjuk is often painted on the walls or doors, or a bowl is placed in each room of the house.}}</ref> as people used to believe that the red color of ''patjuk'' drives off baneful spirits.
== Preparation == [[File:Saeal-sim.jpg|thumb|''Saeal-sim'' (bird's eggs) made with rice flour and hot water]] thumb| Dried red beans are boiled with eight to ten parts water until fully cooked and soft, then mashed and passed through a sieve. The bean skins are discarded, and the remaining beans sit for some time in order for them to separate into layers. The upper layer consisting of clear water is used to boil rice, while the lower layer consisting of settled red bean mash is kept. When the rice is cooked, the mashed beans are added back into the porridge along with ''saeal-sim'' ({{lang|ko|새알심}}; literally "bird's egg", named as such due to its resemblance to small bird's eggs, possibly quail eggs), which are the small rice cake balls made of glutinous rice flour.<ref name="Pettid">{{Cite book|title=Korean Cuisine: An Illustrated History|last=Pettid|first=Michael J.|publisher=Reaktion Books|year=2008|isbn=978-1-86189-348-2|location=London|page=87|url=https://books.google.com/books?id=wzJ7_WcLJSwC&pg=PA87}}</ref> The number of ''saealsim'' added is often the same number as the eater's age. Salt is then added to taste.{{Citation needed|date=March 2021}}
== Varieties == * ''Patjuk'' is often eaten as a meal rather than as a dessert, and by default is not sweetened.<ref name="Meehan">{{Cite news|url=http://events.nytimes.com/2006/11/22/dining/reviews/22unde.html|title=Porridge, but Not the Goldilocks Kind|last=Meehan|first=Peter|date=22 November 2006|work=The New York Times|access-date=1 May 2017|archive-date=15 January 2018|archive-url=https://web.archive.org/web/20180115225322/http://events.nytimes.com/2006/11/22/dining/reviews/22unde.html|url-status=dead}}</ref> ''Saealsim'' ({{lang|ko|새알심}}; "bird's egg"), small rice cake balls made of glutinous rice flour, are often added to the dish.<ref>{{Cite book|title=Korean Cuisine: An Illustrated History|last=Pettid|first=Michael J.|publisher=Reaktion Books|year=2008|isbn=978-1-86189-348-2|location=London|pages=87|quote=The representative food of this season is red bean porridge (''p'at chuk''); this is made by boiling red beans until they are fully cooked, smashing the beans and then adding balls of glutinous rice to create a porridge. Some variations also add noodles to the porridge.}}</ref> * ''Dan-patjuk'' ({{Korean|hangul=단팥죽|labels=no}}; "sweet red bean porridge") is a sweetened dessert porridge made of boiled and mashed red beans.<ref>{{Cite news|url=http://www.koreaherald.com/view.php?ud=20150227000949|title=Danpatjuk (sweet red bean porridge)|last=Ro|first=Hyo-sun|date=27 February 2015|newspaper=The Korea Herald|access-date=25 February 2017}}</ref> Glutinous rice powder instead of rice grains is added to the porridge, and the porridge is sweetened with honey or sugar. ''Saealsim'' is often added to ''dan-patjuk''.{{Citation needed|date=March 2021}} * ''Pat-kal-guksu'' ({{Korean|hangul=팥칼국수|labels=no}}; "red bean noodles") is a type of kal-guksu (noodle soup with knife-cut wheat noodles). In the dish, noodles replace the usual rice and ''saealsim''.<ref name="Pettid" />
== Folklore and traditions == ''Patjuk'' is commonly eaten during the winter season, and is associated with ''dongji'' (winter solstice),<ref name="Brown" /> the day with the shortest period of daylight and the longest night of the year.{{Citation needed|date=March 2021}}
Cooking and eating ''patjuk'' was also a ritual to prevent bad luck, epidemic disease, and influences from malevolent spirits.<ref name="Gim">{{Cite book|title=Yeoldu dal pungsok nori|last=김|first=종대|publisher=Sanha|year=1996|isbn=9788976501424|location=Seoul|page=208|language=ko|script-title=ko:열두 달 풍속 놀이}}</ref><ref name="Jang">{{Cite book|title=Hangugui sesipungsok|last=장|first=주근|publisher=Hyungseul|year=1984|isbn=8288019056|location=Seoul|pages=301–303|language=ko|script-title=ko:한국의 세시풍속}}</ref> People believed that the red color of ''patjuk'' drives off baneful spirits,<ref name="Brown" /> as red was a symbolic color of positive energy which can keep negative energy at bay.<ref>{{cite wikisource |title=荊楚歲時記 |last=宗 |first=懍 |plaintitle=Jingchu suishiji ''荊楚歲時記'' |wslanguage=zh}}</ref> According to the story, a man named Gong Gong had a bad son who died on the day of winter solstice and became a disease-spreading evil spirit who was afraid of red bean porridge. People began to make red bean porridge on winter solstice to ward off the spirit, and forestall epidemic diseases. Before eating ''patjuk'', Koreans used to offer it to various household deities such as kitchen god.<ref name="Jeong">{{Cite book|title=Hangugui sesipungsok|last=정|first=승모|publisher=Hakgojae|year=2001|isbn=9788985846851|location=Seoul|page=278|language=ko|script-title=ko:한국의 세시풍속}}</ref> ''Patjuk'' used to be smeared on walls or doors, or placed in a bowl in each room of the house.<ref name="Jeong" />
The custom of eating ''patjuk'' in winter is also related to Korea's long history as an agrarian society. Having a rich harvest has always been a pivotal issue for people, and eating ''patjuk'' became a ritual to wish for abundant harvests.<ref name="Jang" /> By fully relaxing and eating nourishing food in winter, people wanted to be prepared to start farming in the spring. As winter was often the time of rice shortage, the staple in Korean cuisine, ''patjuk'' made of red beans, water, and relatively smaller amount of rice was an economical food. The dish also requires no extra side dishes to constitute a complete meal. ''Patjuk'' embodies a custom of conserving food.<ref name="Gang">{{cite book|title=Hanguk sesi pungsokgi|last=강|first=무학|publisher=Jipmoondang|year=1990|isbn=9788930302692|location=Seoul|page=122|language=ko|script-title=ko:한국세시풍속기}}</ref>
Although the beliefs on red color and malevolent spirits as well as the agrarian traditions have faded in modern, industrialized society, ''patjuk'' is still enjoyed as a seasonal dish in Korea.{{Citation needed|date=March 2021}}
== Gallery == <gallery widths="150px" heights="150px" mode="packed"> Korean red bean porridge-Patjuk-01.jpg|''Patjuk'' sold by a street vendor in Busan, South Korea Korean redbean porridge, patjuk.jpg|''Patjuk'' garnished with various nuts Pat kalguksu (red bean noodles).jpg|''Pat-kal-guksu'', a noodle soup File:Danpatjuk.jpg </gallery>
== See also == * ''Patbap'' – red bean rice * ''Hong dou tang'' * ''Shiruko''
== References == {{reflist|30em}}
Category:Juk Category:Adzuki bean dishes Category:Korean cuisine Category:Korean legume dishes