Making of traditional Korean red bean porridge

Making of traditional Korean red bean porridge

A group of volunteers put egg-shaped dumplings into red bean porridge, called "patjuk," to provide it to impoverished people in the southeastern city of Busan on Dec. 16, 2025, six days ahead of "Dongji," or the winter solstice. The porridge is a favorite Korean dish eaten on Dongji, one of the 24 seasonal divisions of the year, in accordance with the ancient belief that the red color of the beans provides positive energy to drive away evil spirits. (Yonhap)

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