On Dongji, the winter solstice and the longest night of the year, Koreans traditionally eat red bean porridge to mark the end of the year and prepare for a new beginning. More than a seasonal dish, patjuk carries deep cultural meaning—believed to ward off misfortune and invite health and peace. This feature explores the origins of Dongji, the symbolism behind red bean foods, the varieties and culinary value of patjuk, and dishes that pair well with it, through the lens of a professional food mag
Siraegi is a traditional Korean ingredient made by drying radish greens. Once a famine food that helped people survive harsh winters, it is now valued as a nutritious ingredient rich in vitamins and dietary fiber. Widely used in dishes like soybean paste soup and seasoned vegetable sides, siraegi is loved for its deep, savory flavor and health benefits.
Discovered under Mongolia’s vast skies and summer heat, Ujamni Shus is a seasonal drink made from raisins and suitable for plant-based diets. More than a refreshing beverage, it is valued as a source of energy and nourishment. Rich in nutrients, it offers a unique drinking experience in which the soaked raisins are meant to be chewed, making Ujamni Shus a distinctive symbol of Mongolia’s summer.
Suutei tsai is a unique drink shaped by the lives of Mongolian nomads on the vast steppes. Made with milk, black tea, and salt—and sometimes enriched with butter or dried meat—it delivers a savory, nutty, and comforting flavor. More than a simple tea, suutei tsai reflects Mongolian hospitality and practical wisdom, making it an essential part of experiencing Mongolian culture.
