patjuk

Patjuk () is a type of Korean juk consisting of red beans and rice. It is commonly eaten during the winter season in Korea, and it is associated with dongji (winter solstice), as people used to believe that the red color of patjuk drives off baneful spirits.

== Preparation == thumb|Saeal-sim (bird's eggs) made with rice flour and hot water thumb| Dried red beans are boiled with eight to ten parts water until fully cooked and soft, then mashed and passed through a sieve. The bean skins are discarded, and the remaining beans sit for some time in order for them to separate into layers. The upper layer consisting of clear water is used to boil rice, while the lower layer consisting of settled red bean mash is kept. When the rice is cooked, the mashed beans are added back into the porridge along with saeal-sim (; literally "bird's egg", named as such due to its resemblance to small bird's eggs, possibly quail eggs), which are the small rice cake balls made of glutinous rice flour. The number of saealsim added is often the same number as the eater's age. Salt is then added to taste.