Friday, March 29, 2024
FOOD&DRINK

patjuk: a sweet adzuki bean porridge for winter

I never knew that red adzuki beans were so versatile. Here they feature in popular dishes throughout the year. So in summer the signature red bean dish  is bingsu, often with a red bean paste topping. And in winter, it’s bean porridge, patjuk.

I used to think that adzuki beans could only be used in the occasional savoury dish – a vegetarian lasagne perhaps. I’d buy a bag of them, put them in the cupboard, and then wonder what on earth to do with them.

It’s a pity I didn’t know back then that you can put red beans into a whole range of dishes ranging from boiled savoury rice, to noodle soup, sweet rice cakes, bread, waffles, and ice cream. And of course you can find them in rice cakes.

How adorable are these red bean rice cake?

adzuki red bean rice cake

patjuk (팥죽) is served very hot and very sweet.

The sweetness of patjuk depends on the cafe and some places offer low sugar versions of the dish. (Tins of red beans are available in the shops too, but there’s too much sugar in them for me).

Yet patjuk is still a healthy dish made to warm and nourish the body in winter. (Japan and China have their own versions) And it’s traditionally eaten on winter solstice.

The texture of this patjuk is thick and smooth – not lumpy.  On the top of the beans are several slices of cooked chestnut sprinkled with cinnamon, two pieces of soft tteok rice cakes, a few pine nuts for a nutty crunch, and some slices of jujube for a fruity flavour.

patjuk red bean porridge

Now it’s getting to that time of year when the cold envies the flowers (꽃샘추위). So there are several days of very cold weather followed by warm weather before the spring comes.

But the local cafes that specialise in sweet adzuki bean desserts are still advertising their warm patjuk porridge and encouraging customers to get some juk to warm the body and soul during these final weeks of winter.

I went to a cafe called 홍설 that specialises in adzuki bean and rice desserts. I got a take out which was put in an insulated bag to keep the food warm on the way home.

As soon as I got home and took the lid off the pot I got a warm comforting whiff of cinnamon. I liked that.

But patjuk is all about the adzuki beans.

The pot weighed 400g – that’s quite a lot of beans! So it’s a pretty substantial meal in itself. No wonder when rice was expensive or scarce patjuk was a nourishing and cheap alternative.

It’s a simple dish and doesn’t come with anything on the side.

patjuk red bean porridge

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It’s warming and comforting. And like afternoon tea, good for filling a gap between lunch and dinner on a cold afternoon. Or it could be a meal in itself if it isn’t too sweet.

These days it’s considered a diet food and popular with the ladies. I couldn’t eat it all – there was too much for me and the flavour gets a bit monotonous after a while (in my opinion). But it did come with two plastic spoons so maybe it’s not supposed to be a portion for one! (price 7,000 won per pot) 

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related posts:

Sumer food bingsu: shaved ice dessert 

summer flavours in Korea

What kind of rice cakes are eaten in summer on DANO DAY? 

How to Make Kimchi

What food is eaten at Chuseok?

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