Why Do Koreans Eat Patjuk (Red Bean Porridge) on the Winter Solstice?

Koreans eat patjuk, a thick red bean porridge, on Dongji (동지), the winter solstice, because red has long been believed to drive away bad luck and evil spirits on the longest, darkest night of the year. A bowl of warm patjuk is also a small way of marking the turn toward longer days. In 2026, Dongji falls on Tuesday, December 22.

What is Dongji?

Dongji is one of the 24 seasonal divisions (jeolgi) of the traditional East Asian calendar. It is the day with the shortest daylight and the longest night. Because the sun starts to "come back" after this point, Dongji was once treated almost like a second New Year. An old saying calls it "little Seollal" (작은설), and some people still say you become a year older once you have eaten your Dongji patjuk.

Why red beans?

In Korean folk belief, the color red pushes away misfortune and evil spirits, and darkness was thought to give those spirits more power. On the night when darkness lasts longest, red bean porridge was a natural choice. Traditionally, families would not only eat patjuk but also sprinkle a little of it near the gate, walls or corners of the house as a symbolic protection before sitting down to eat together. Few homes do the sprinkling today, but the idea behind it is still widely known.

What's inside a bowl of patjuk

Red beans (pat): boiled until soft and strained into a smooth, deep red-brown porridge.
Saealsim (새알심): small, chewy glutinous rice balls. The name means "bird's egg," because of their size and shape.
Seasoning: many people add a pinch of salt; others prefer it with sugar. Which one is "right" is a fun, friendly debate in Korea, a bit like how people argue about toppings elsewhere.

Some versions use rice or noodles instead of rice balls. Pat-kalguksu (red bean soup with noodles) is especially popular in the southwest of Korea.

Aedongji, Jungdongji and Nodongji

Here is a detail most visitors never hear about. Koreans also look at where Dongji falls in the lunar calendar's 11th month:

Aedongji (애동지, "child Dongji"): early in the lunar month. Tradition says patjuk is not good for children in these years, so many families eat red bean rice cake (pat-sirutteok) instead.
Jungdongji (중동지): the middle of the month.
Nodongji (노동지, "old Dongji"): late in the month, the classic patjuk year.

Dongji 2026 lands in the middle of the lunar month, making it a Jungdongji, so either porridge or rice cake fits the custom. In practice, most people today simply eat patjuk whenever they feel like it.

Where to try patjuk as a visitor

You do not need to wait for December 22. Patjuk is served all winter in many places:

Traditional markets: porridge and noodle stalls in markets often sell patjuk and pat-kalguksu during the cold months.
Porridge (juk) chain restaurants: Korea has juk shops in most neighborhoods, and red bean porridge is a standard menu item.
Traditional tea houses and dessert cafes: some serve a sweeter, smaller bowl, which is a gentle first taste.
Temples: many Buddhist temples share patjuk with visitors on Dongji. Check the temple's own notices if you plan to go.

Around Dongji, convenience stores and supermarkets also stock ready-to-heat patjuk, which makes it easy to try in your hotel room.

LUMI from POPORO CITY says: "Salt or sugar? Order one plain and decide for yourself, that's the honest way."

Quick tips

Ask for "patjuk juseyo" (팥죽 주세요, "patjuk, please").
If you like sweet flavors, ask whether sugar is available: "seoltang isseoyo?"
The rice balls are chewy and hot inside, so take small bites.
If you are in a market, pair it with other winter snacks for a cheap, warm lunch.
Menus and seasonal items change, so check a restaurant's own page or map listing before you make a special trip.

Planning more winter eating? See our Korean street food guide and the story of kimjang, the winter kimchi-making tradition.

FAQ

When is Dongji in 2026?

Dongji 2026 is on Tuesday, December 22. The exact date shifts slightly from year to year, usually December 21 or 22.

Is Dongji a public holiday in Korea?

No. Shops, offices and attractions run as usual. It is a seasonal custom, not a day off.

Does patjuk taste sweet?

Traditional patjuk is earthy and only lightly salted. Many people add sugar, and some cafes serve a sweeter style. Try it both ways if you can.

Is patjuk vegan?

Basic patjuk is usually made from red beans, rice or glutinous rice, water and salt, but recipes vary. If you have strict dietary needs, ask the restaurant about the ingredients.

Why shouldn't children eat patjuk on Aedongji?

It is a folk belief, not a rule. The tradition held that patjuk in an "early" Dongji year could bring bad luck to children, so families made red bean rice cake instead.