December 22nd marks Dongji (동지), one of Korea's traditional seasonal milestones.
The name combines the Chinese characters for "winter (冬, dong)" and "to arrive (至, ji)"—literally meaning "the peak of winter."
Astronomically, Dongji is the winter solstice, the day with the longest night and shortest daylight in the Northern Hemisphere.
Koreans have long held this day in special regard. After Dongji passes, the days gradually grow longer. Because of this, it's been seen as a turning point—when darkness retreats and light returns, symbolizing a fresh beginning.
Curious about Korea's fascinating seasonal tradition? Let's dive deeper into Dongji customs—especially the story behind those iconic red beans! 😉
The Year's Longest Night: Dongji
What comes to mind when you imagine a night that feels endlessly long?
In one famous poem, a renowned Korean poetess wove her longing for a lover into verse inspired by this very night. ♥️
🎶 Cutting the Long Winter Night
"
I will cut out the waist of this deep mid-winter night, (동짓달 기나긴 밤의 한가운데 허리를 베어 내어)
And curl it softly, softly under the spring quilt,(봄바람 이불 밑에 서리서리 넣었다가)
And then slowly, slowly spread it on the night my love comes back. (고운 임 오신 날 밤이 되면 굽이굽이 펴리라)
“
During the Joseon Dynasty, Hwang Jin-i(황진이) was a celebrated gisaeng—an accomplished poet and musician whose work continues to inspire Korean films, dramas, and literature.
Sadly, no direct historical records of her life survive. Yet Hwang Jini's name appears throughout the documents of her era, and six of her poems (sijo, 시조) have been passed down to the present.
Known for her bold imagination and elegant wordplay, Hwang Jin-i reveals her remarkable poetic vision in the verse above—transforming Dongji’s long night into something physical, something that can be cut, stored, and saved.
This poem is still taught as required reading in Korean schools today!
📆 "A New Beginning": Sharing Calendars on Dongji
In the past, Dongji marked the tradition of distributing calendars for the coming year. The royal court gifted them to officials, who in turn shared them with family and friends.
In this way, Dongji represented "a new beginning." That's why people prepared patjuk(팥죽, red bean porridge) and scattered it around their homes to ward off bad luck. (Though these days, sprinkling food around your house would just attract bugs!)
Red Bean Porridge: Chasing Away Bad Energy
Have you tried Patjuk(red bean porridge)? 🖐️
Red beans are a familiar ingredient to Koreans, and you'll find them everywhere—in patbbang(팥빵, red bean bread), bungeoppang(붕어빵, fish-shaped bread), and countless other treats!
These friendly red beans are also scientifically proven to be good for you. 😉
🫘 The Belief That Red Chases Away Ghosts
Patjuk is made by boiling red beans, straining them, and cooking the liquid with rice. Many families add saealshim(새알심)—small, round rice cake balls made from rice flour. The sweet beans combined with nutty grains create a flavor that appeals to all ages!
Patjuk is the signature dish of Dongji. Why? Koreans believed the red color of beans could drive away evil spirits and ward off misfortune. 👹
🫘 Red Beans Are Scientifically Good for You
Red beans originated in Northeast Asia and have a long cultivation history. Most of the world's production still comes from China, Korea, and Japan.
Red beans are primarily composed of carbohydrates (68.4%) and protein (19.3%), and they contain various minerals, vitamins, and saponins. Saponin helps remove impurities from the skin and pores, supporting relief from atopic dermatitis and reducing the appearance of age spots.
They also contain over four times the potassium of bananas, which helps flush sodium from the body—reducing swelling and helping control blood pressure.
Recently, anthocyanins in red beans have attracted attention for their ability to neutralize harmful free radicals in the body.
🫘 How to Make Patjuk
Patjuk is so popular in Korea that you can easily buy it at any convenience store. 🏪
But making it yourself isn't difficult at all!
*Ingredients: Red beans, rice, salt, water
*Instructions:
- Wash the rice and soak it in water for at least 2 hours. Drain in a strainer.
- Wash the red beans, then boil them in water for about 1 hour.
- While the beans are still hot, mash them roughly with a wooden spoon and strain to separate the liquid from the bean paste.
- Add the soaked rice to the bean liquid and cook over medium heat, stirring occasionally, until the rice is fully softened.
- Add the bean paste back in and continue cooking over medium heat while stirring. Season with salt (and sugar if desired).
How did you enjoy learning about Korea's Dongji tradition and customs?
This Dongji, why not warm yourself with a bowl of patjuk—letting it carry you through the longest winter night and help ward off bad luck?☃️
And if making patjuk feels like a challenge, grabbing a street-corner bungeoppang is a perfectly good alternative. 🖐️🫘
