- Hi, everybody.

Today, I'm going to make red bean porridge.

It's called Patjuk, but special Patjuk

we eat this winter solstice day,

which means in Korean, Dongjitnal.

The Dongji-patjuk.

We always celebrate the Dongjitnal

by making this porridge, special porridge.

You know the winter solstice

this is the longest night of the year,

which means the shortest day.

Right after that, days are getting longer and longer.

So we Koreans consider this

the small New Year's day

because basically it starts

daytime is getting longer.

That's why we celebrate with this Patjuk,

special Patjuk.

Red color fight off the evil spirit.

All go away, go away, evil spirit.

We are new life is coming,

new year is coming.

White rice cake balls,

it look like a small,

like a quail bird egg size.

Egg, it means a new start.

White, and so prosperity.

This porridge is very symbolic,

and also very tasty.

I'm going to make this with one cup of red beans.

Azuki beans, one cup.

This is so, so hard.

You can not cook this easily,

but our mission is to make these guys soft

and very tender until it can be very mashed easily,

like mashed potato, very easily.

If you have a pressure cooker,

just choose the function

to make a porridge function.

Around one and a half hour,

slowly, slowly,

just a really low-heat simmer.

If you don't have a pressure cooker,

just use a large pot.

So boil for a long time

until these red beans really get soft.

But first, we need to wash these red beans.

We washed it this way,

and then put this in a large pot.

And we need 10 cups of water.

10 cups of cold water and boil,

first, over medium high heat for 30 minutes.

After that, really lower the heat to simmer,

and one and a half hour, just really low heat

and then cook.

Easily, you can mash this like that.

Like this.

They mash easily.

I'm going to show you my pressure cooker.

Pressure cooker, I use eight cups

instead of 10 cups.

Eight cups and one cup dried beans.

And they're mashable.

I'm going to strain these.

This is the strainer, coarse strainer.

You can use any type,

even this kind of strainer also,

but wire strainer is better.

And the large bowl.

And then just pour into this.

We are going to mash this

but this is really hot now.

I'm going to let it sit here.

We have to make rice cake balls,

bird's eggs, small size.

So we need a glutinous rice flour.

I'm going to use two cups,

half teaspoon salt,

one tablespoon sugar,

and then, this is a boiling,

hot boiling water, one cup.

Very, very hot.

And use a wooden spoon

and just mix.

You see, almost looks like cooked already.

We can't knead it because too hot.

So use wooden spoon

until temperature little cool down.

It doesn't take a long time.

That's easy, like almost one minute

until it makes one lump,

nice one lump.

And then I'm going to put this in the plastic bag.

And then around 20 minutes later,

I will then knead.

Okay.

So let's take care of this.

And mash this.

And then all beans,

except for the skins,

the beans go through this strainer,

and that's what we want.

In winter time,

in cold winter time,

my grandmother, she made a huge amount

in a really large cast iron pot

and filled it with Dongji-patjuk, this Patjuk.

My winter vacation starts at 23,

right after solstice day.

I went to my grandmother's house.

These days I was thinking that

how did she make all the rice cake balls,

these small rice cake balls are filled!

It must have taken so long time.

Even these days, I can think about this.

When I was young, I never thought about this.

I still remember that it really delicious,

the Dongji-patjuk.

The Patjuk you know, on top it's just a little frozen.

She had an old fashioned wood stove

and then real fire

like this wood is on fire

and then re-heat.

They are so tasty.

Now, I'm going to use my hands.

Look at that.

We are going to throw away.

Here, it is separated.

Clear soup is on top

and the beans are here.

One,

two,

seven,

eight.

And then I'm going to boil this.

We're gonna make rice cake ball.

And then around when my rice cake ball is done,

I'm going to heat it up.

When it's boiled,

rice cake balls, just dump it,

and that's it.

That's the Patjuk. Dongji-patjuk.

If this too sticky,

you can add some rice flour more.

And here, just a little,

dust the cutting board or any large plate.

Roll into balls.

Dongjitnal, so when I was very young,

and then my mom always made these,

and then she always asking me

to give it to the next door.

So she bring the large, like you know, kind of a bowl

and then, okay give it to, you know,

so somebody's mom's house.

And then, "yes" and I just go there

and gave it to them.

And I come home,

and then next the porridge,

I gotta go to another friend's house,

Several my mom's friends' houses,

next door neighbors,

I didn't know why Dongji-patjuk is always

we share at that time,

but later I found out why:

because we believe the red color,

red bean is going to fight off evil spirit,

so good luck for the next door person,

good luck for their friends.

I think this is a really good custom.

My last ball.

Right, rice cake ball, the smallest.

Leftover only.

So let's make porridge.

Bean is all sunk on the bottom.

Sometimes, occasionally you need to stir this

so that it's not going to burn on the bottom.

This is boiling, you see bubbles.

Let's add rice cake ball.

So I made, this is approximately

58 to 60 rice cake balls, I made.

You can serve that way, more soupy.

But if you want to make it a little sticky,

you can add some flour,

glutinous rice flour,

around half a cup, like this

and water, water, one cup water

And then mix.

So makes it sticky.

Add this.

And we gotta add salt

to your taste.

I will add two teaspoons.

When you serve this,

just kimchi,

and this is a sugar.

Usually, we add some sugar here

and then eat it.

But, you know, if you don't like sugar,

just skip it.

Let's taste.

Mmm, mmm.

Very delicious.

Very hot.

You guys should wait until this cool down,

not like me.

But I'm in the video,

I gotta eat it right now.

No choice.

I love rice cake.

This is red bean porridge

plus rice cake

I'm eating at the same time.

Sweet, soft, hot, chewy.

It tastes like mashed potato but sweet version,

So tasty!

Today, we made the Patjuk,

Korean Dongji-patjuk,

solstice red bean porridge.

Enjoy my recipe.

See you next time.

Bye.

(mellow music)