Winter Solstice in Korea: Why We Eat Red Bean Porridge on the Longest Night

Hello there, lovely readers! It’s Min here, writing to you from a cozy, frost-covered corner of Seoul. ❄️

As the year winds down, there is one specific day that makes every Korean household smell like earthy, sweet red beans. It’s Dongji (동지), the Winter Solstice! As someone who spends my days perfecting the balance of flavors in my kitchen (and holding those fancy culinary certificates!), I can tell you that Dongji is about much more than just a calendar date. It’s a day of protection, new beginnings, and, of course, incredibly comforting food.

Grab a warm blanket, and let’s dive into why we Koreans are so obsessed with red beans this time of year!

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1. What Exactly is Dongji? The “Little Lunar New Year”

In Korea, Dongji marks the day with the shortest period of daylight and the longest night of the year. But historically, it wasn’t just a seasonal marker; it was called “A-se” (아세), meaning “The Little New Year.”

• The Meaning: Since the days start getting longer after Dongji, our ancestors viewed it as the true beginning of a new cycle—the rebirth of the Sun! ☀️
• 2025 Date: This year, Dongji falls on Monday, December 22nd.
• Tradition Meets Modernity: While we no longer wear traditional hanbok to celebrate every solar term, the “vibe” of Dongji remains. It’s a day to cast away the “bad energy” of the past year and welcome luck for the next.

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2. Did You Know There Are Three Types of Dongji?

This is a fun fact that even some locals forget! We categorize Dongji into three types based on when it falls in the Lunar calendar:

1. Ae-Dongji (Baby Dongji): Falls in the beginning of the 11th lunar month. It’s said to be “delicate,” and there’s a special tradition involving children (which I’ll explain in a bit!).
2. Jung-Dongji (Middle Dongji): Falls in the middle of the lunar month.
3. No-Dongji (Old Dongji): Falls at the end of the lunar month.

In 2025, since Dongji (Dec 22) falls on the 3rd day of the 11th lunar month, it is technically an Ae-Dongji year! This changes what we eat, so keep reading! 🍯

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3. The Red Bean Obsession: Why Patjuk?

Why do we eat Patjuk (팥죽), or Red Bean Porridge? It’s not just because it’s delicious (though it really is!).

• The Symbolic Red: In Korean folklore, the color red represents Yang (positive energy). It was believed that the vibrant red of the beans would scare away ghosts and “dark spirits” that thrive on the long night of the Winter Solstice.
• Patjuk vs. Dan-patjuk: Don’t get confused at the cafe!
  • Patjuk is the traditional meal version—savory, slightly salty, and very hearty.
  • Dan-patjuk is the dessert version—sweet, often topped with cinnamon and nuts.
• Saealsim (The Bird’s Eggs): Inside the porridge, you’ll find chewy white rice balls called Saealsim (meaning “bird’s eggs”). Tradition says you should eat the number of Saealsim equal to your age to properly “grow” a year older! (I might “accidentally” eat 20 even though I’m a bit older—don’t tell anyone! 🤫)

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4. The “Baby Dongji” Twist: No Porridge?

Remember how I mentioned 2025 is Ae-Dongji (Baby Dongji)?

According to old legends, serving liquid porridge on Baby Dongji was thought to be unlucky for young children (the “spirits” of the kids might get harmed). So, on these specific years, instead of porridge, we make Pat-tteok (Red Bean Rice Cakes)!

Specifically, we enjoy Susu-pat-tteok (Sorghum Red Bean Cakes) or Siru-tteok (Steamed Rice Cakes). The red color still provides protection, but the “dry” form makes it safe for the little ones. 👶✨

5. Min’s Kitchen: The Ultimate Guide to Silky Patjuk

Making Patjuk is like a slow, meditative dance. It requires patience, but the creamy, earthy result is pure magic. Here is how you can make it like a pro!

Ingredients:

• Red Beans (Adzuki): 2 cups
• Glutinous Rice (Sweet Rice): 1/2 cup (soaked for 1 hour)
• For Saealsim (Rice Balls): 1 cup glutinous rice flour, a pinch of salt, and 3-4 tbsp hot water.
• Seasoning: Salt (to taste) and a little sugar (optional, if you like it “Seoul-style”).

Step-by-Step Instructions:

1. The “Bitterness” Secret: Put the beans in a pot with enough water to cover them. Bring to a boil for 5 minutes. Drain this water immediately! Red beans contain saponins that can taste bitter and upset your tummy. Start fresh with new water.
2. The Long Simmer: Add about 8 cups of fresh water. Simmer on medium-low for 1 to 1.5 hours. You’ll know they’re ready when you can easily mash a bean between your thumb and pinky.
3. The “Min” Touch (Texture): For a truly sophisticated texture, blend the cooked beans with some of the cooking liquid. Then, pass the puree through a fine sieve. This removes the skins, leaving you with a “velvet” bean broth.
4. Crafting the “Bird’s Eggs” (Saealsim): While the beans simmer, mix your rice flour and salt. Add hot water one tablespoon at a time. Knead until it feels like soft play-dough. Roll them into cute little balls (about 1.5cm).
   • Tip: Keep them under a damp cloth so they don’t crack!
5. Merging the Flavors: Put your strained bean broth and the soaked rice into a pot. Stir constantly over low heat (red beans love to stick to the bottom!). Once the rice is soft and translucent, drop in your Saealsim.
6. The Grand Finale: When the Saealsim float to the top like little white clouds, they are cooked! Add a pinch of salt to bring out the natural sweetness of the beans.

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6. The “Ae-Dongji” Special: Two Styles of Red Bean Cakes

Since 2025 is an Ae-Dongji (Baby Dongji), we switch from porridge to rice cakes to keep the little ones safe and happy. Here are two ways to celebrate!

A. Susu-pat-tteok (Sorghum Red Bean Balls)

These are reddish-purple, chewy, and delightfully nutty. They are traditionally served at children’s birthdays too!

• Prepare the “Gomul” (Coating): Boil 1 cup of red beans until soft. Drain and dry them in a pan over low heat, mashing them slightly with a wooden spoon and a pinch of salt until they become crumbly.
• Make the Dough: Mix 1 cup of Sorghum flour and 1 cup of glutinous rice flour. Add hot water gradually to make a firm dough.
• Boil: Roll the dough into bite-sized balls. Drop them into boiling water.
• The Coating Dance: Once they float, dunk them in cold water for 2 seconds (for extra chewiness!), then immediately roll them in your red bean crumble until they are perfectly “fuzzy.”

B. Pat-Siru-tteok (Steamed Layered Rice Cake)

This is the most iconic “ritual” cake in Korea. It’s hearty, rustic, and smells incredible.

1. The Base: Use the same red bean “Gomul” (crumble) from the recipe above. You want plenty of it!
2. The Flour: Take 4 cups of coarse rice flour (Ssal-garu). Mix in 4 tbsp of water and 4 tbsp of sugar. Rub the flour between your palms to distribute the moisture, then sift it once. It should feel like damp sand.
3. The Layering: In a steamer lined with a damp cloth:
   • Spread a thick layer of red bean crumble on the bottom.
   • Gently pour the rice flour on top (don’t press it down! It needs air to stay fluffy).
   • Top with another thick layer of red bean crumble.
4. The Steam: Steam over high heat for 20 minutes, then turn off the heat and let it rest (steam) for another 5 minutes.
5. The Reveal: Flip it onto a plate, slice into squares, and enjoy the beautiful layers!

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A Final Thought from Seoul…

There you have it! Now you can celebrate Dongji like a true local, whether you choose the silky porridge or the festive rice cakes. The most important ingredient? Sharing it with people you love to keep the winter chills away.