By Kim Yong-ja
This dish is served on the winter solstice when we have the shortest day and the longest night. Traditionally, the solstice was considered a starting time of preparation for the new year, and Patjuk was served to prevent bad luck. In modern culture, most people no longer think that a certain food can prevent bad luck, but in a country with 5ooo years of history, it continues to remain a custom to have this dish at this time. I modified this recipe to make it more presentable as a dessert. It is best served lukewarm.
• 1 cup RED BEANS, soaked overnight in water
• 2/3 cup SUGAR
• 1/2 cup SWEET/GLUTINOUS RICE POWDER
• 4-5 tablespoons warm water
1 Drain the beans but keep the water, adding more water if necessary to make 3 cups in all. Add the beans to the water again, bring to a boil and continue cooking. When the beans are beginning to soften, add sugar and a pinch of salt. Let them cook until they are very soft, approximately one hour in all. The liquid should cover the beans during the entire cooking process. While they are still warm, grind the beans with the liquid in a food processor. Pass through the sieve and discard the lumps.
2 While the beans are cooking, put the glutinous rice powder in a round bowl. Add 4-5 tablespoons warm water and mix together using a fork. Form this into small balls the size of your fingertip, circling them in your palms.
3 Cook the rice balls in boiling salt water approximately for 6-7 minutes. The volume of the rice balls will increase while cooking. Warm up the bean puree and add the rice balls. Serve lukewarm or at room temperature.