Patjuk is a type of Korean juk consisting of red beans and rice.
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It is commonly eaten during the winter season in Korea, and is associated to dongji, as people used to believe that the red color of patjuk drives off baneful spirits.
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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.
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.
Food energy (per 1 serving): 58 kcal (243 kJ)
Main ingredients: Red beans, Rice
Beautiful #shincheonjichurch
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