Today
is dongji, the winter solstice. During
this time of the year, families used to gather around the table to form small
balls with rice dough for patjuk (red
bean soup). Laughter filled the homes after hotly debated contests of who made
the best rice cakes and a round of amusing stories, making the longest night
even seem shorter than usual.
There
is a saying that one truly becomes older after having a bowl of patjuk. Traditionally the bowl of soup
has a number of glutinous rice cakes symbolizing one’s age. The version below
is simpler without the risk of revealing your private information.
I
like to have it with only a pinch of salt. But many prefer it sweet. It’s
delectable cold or warm.
Ingredients
Serves 1
50ml
red beans
200ml
warm water
600ml
cold water plus more
pinch
salt
1/2
teaspoon sugar
Directions
1. Rinse and soak red beans in warm water for about 30 minutes.
2.
Drain water and place the beans in a pot with 200ml of water over high heat.
Bring to a boil. Discard water again (this process helps reduce tannins and
saponins in red beans which causes unpleasant aftertaste and diarrhea).
3.
Put the pot with red bean and the remainder 400ml of water on high heat.
4.
Reduce the heat when it starts to boil and simmer for about 45 minutes or until
the beans soften. Remove from heat.
5.
Separate the liquid and the beans. Set the liquid aside.
6.
Mash beans in a fine sieve by pressing through with a spoon. Dip the sieve in
the liquid to facilitate the process.
7.
Simmer the mixture in a pot for about 5 minutes or until it develops a creamy
consistency. Stir occasionally the sides and bottom. Season with salt and
sugar. Add about 50ml of additional water if the soup is too thick. Serve
either warm or cold.
