Adzuki beans, used to make red bean porridge.
Red bean porridge is a popular dish served in Korea, China and Japan, although it is also available in many other places. Warm versions of oatmeal are enjoyed in cold weather and cold versions are refreshing when the weather is warmer. It can be prepared as a savory main dish or as a sweet dessert. Usually served as a simple dinner, red bean porridge is made with just a few ingredients. The main ingredient is adzuki beans.
The first step in making red bean porridge is to boil the beans.
The savory version of red bean porridge is made with water, adzuki beans, and rice. Adzuki beans are small, red beans, about 0.2 inches (5 mm) long, grown primarily in East Asia and the Himalayas. The beans are boiled in water, strained, mashed, and then put back into the water. Rice is added to turn the soup into a thick porridge. Although this dish is usually prepared with few ingredients and is used to preserve food, a little meat can be added to make the meal more nutritious and filling.
In Korea, some people practice the ancient tradition of using red bean porridge, called patjuk, to ward off evil spirits and bad luck. The red bean represents the color of Yang, which is the strong sun. Red bean porridge is also used in a ritual that a family performs to wish for a bountiful harvest. Rice dumplings are made, and the amount placed in each person’s soup represents their age. Some Korean regions will prepare you for a special New Year’s Day celebration.
Cooks in Korea often prepare red bean porridge on the winter solstice, which is the shortest day of the year. Bowls of oatmeal are placed around the house, including in the domestic sanctuary. When the red bean porridge gets cold, the family sits down together and eats the dish. This tradition of relaxing and enjoying a nutritious meal is a preparation for the hard work of the farm in spring. It is also a ritual perceived to bring good luck and a bountiful harvest.
Sugar can make red bean porridge a much-loved dessert in both Chinese and Japanese culture. A sticky rice cake, called mochi, slowly melts after being placed in the middle of a hot porridge. Dessert variations include glutinous rice flour dumplings or chestnuts. Sweetened condensed milk is sometimes used as a topping and to flavor porridge. This dessert dish is usually served with something sour or salty, to contrast with the very sweet porridge.