[Korean Culture] Red Bean Porridge (Patjuk) during Winter Solstice

Winter Solstice (Dongji, 동지), is celebrated on the day of the year when daylight hours are the shortest.  This day usually takes place between 20 to 22 December of the solar calendar.  Starting from this day, the days become longer, marking the coming of spring, which is regarded as the real start of a new year.  Dongji is sometimes referred to as "Little New Year's Day".

Koreans celebrate Dongji by eating red bean porridge (Patjuk, 팥죽).  Dongji patjuk contains saealsim (새알심) meaning bird egg, a ball made from glutinous rice flour, named as such due to its resemblance to small bird's eggs, possibly quail eggs.

(clockwise from top left direction: red bean porridge,

seaweed porridge, abalone porridge, pumpkin porridge)

The ancient Korean traditional believes that patjuk has the power to drive away evil spirits.  This is because red is a symbolic colour of positive energy which can defeat negative energy.  A such, cooking and eating patjuk is a ritual to drive away bad luck, diseases and evil spirits.

Nowadays people don't make patjuk at home, and rarely do they perform ancestral rites or place patjuk around the house. Instead, they purchase patjuk ready-made at food stores and eat it together with family.  Winter solstice falls on 21 December in 2013 (Korea Standard Time is 22 December 2013).


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[Singapore Restaurant] Togi Korean BBQ & Salad Bar

Something is amiss - Chuseok without songpyeon, traditional Korean snacks made of glutinous rice.  This rice cake is typically eaten during the mid-autumn harvest festival.  Made into half-moon shape, it is filled with sweet or semi-sweet filling such as peanut, red bean or sesame seeds.  During ancestral rites or celebration, this is a dish that can't be missed.

I decided to drop by the Korean restaurant in the vicinity to check out the complimentary Chuseok platter that is available during lunch from today until 20 Sep 2013 as part of the festive celebration!  The platter comprises 2 pieces of tteok (rice cake), Korean moon cake, pork meat ball and japchae (fried glass noodles).

Togi is pretty generous with the banchan (side dishes).  Even if it is for 1 diner, 6 side dishes will be served plus a small bowl of porridge.  My favourite is the odeng (fish cake), followed by the mash potato, steamed broccoli.  If you are not aware yet, most restaurant do not charge extra even if you request for additional servings of the side dishes.

In addition to the already sumptuous side dishes and the Chuseok platter, I had a big bowl of Tteok Mandu Ramyeon (Rice Cake Dumpling Noodles).  While the serving portion was huge, somehow, the side dishes seems more appetizing which I finished most of it but not the noodles.

Nonetheless, it was a good start to a good Chuseok to be able to taste songpyeon which is really not that common in Singapore.

Togi BBQ & Salad Bar
111 Somerset Road, #02-16, TripleOne Somerset, Singapore 238164
Operation Hours: 1130 to 0000
Tel: 67377397

Nearest MRT: Somerset Station

[Korean Food] The Pajeon (파전) Drink - Makgeolli (막걸리)

Each country has it's own beverage.  For Korea, there are 2 very popular alcoholic beverages - Soju (소주) and Makgeolli (막걸리).  Let's talk more about Makgeolli.  It is an ancient alcoholic drink that dates back a few thousand years ago.  It is made from a mixture of fermented wheat and rice, native to Korea.  It's alcohol content is about 6% to 8%.  The drink is available off-the-shelve (in can or bottle form) and at the restaurant (in a bowl). 

When consumed at the restaurant, the service staff may ask if you would like makgeolli or saeng makgeolli.  The difference is that saeng makgeolli does not go through the heat sterilization process and thus, the micro-organisms in the drink isn't eliminated and as such, carbonic acid retains in the drink.  The shelf-life is much shorter compared to sterilized (salgyun) makgeolli which typically last for about 6 months.

The taste of makgeolli is quite mild and goes down well quite easily with any food.  Nonetheless, the alcohol content is still higher than beer, and for those who seldom, it is best to savour the drink slowly and enjoy the slight tint of rice taste.  For the Koreans, it is common to see them drink makgeolli while eating pajeon (fried pancake).

How is it served in the restaurants?  Makgeolli is served in a big bowl and they are scooped into the smaller cups for drinking, using the wooden scoop.  The serving portion is about the size of 1 plastic bottle at approx. 750ml.

At more casual restaurants, the drink can be served in metal bowls.

It is said that makgeolli is a beneficial drink.  It contains good bacteria that is similar to yogurt.  According to the owner of Jeju Makgeolli, Mr Koh Sang Hoo, one bottle of makgeolli is equivalent to 100 small containers of yogurt. It is rich in vitamin B and is high in fiber.

If you happen to be in Jeonju, you may even get to see live demonstration on the makgeolli making process at the Jeonju Korean Traditional Wine Museum, which takes place on the 3rd Saturday of each month, at 2pm to 4pm.  Details is available here (in English) and here (in Korean). ^^

In Singapore, Makgeolli is available at most Korean supermarkets and occasionally at local supermarkets.


[This post can also be found on The Korea Blog]