By Honorary Reporter Hurum Maqshuro from Indonesia
Photos = Hurum Maqshuro

The Korean Cultural Center (KCC) in Jakarta, Indonesia, on Dec. 22 held the event "Dongji Experience" on traditional Korean foods eaten on Dongji (winter solstice), one of Korea's 24 solar terms that fell on Dec. 22 this year. This date is supposed to have the shortest day and longest night of the year.

At this event, the KCC invited Korean chef Jeon Byung-jun to show how to make traditional Dongji foods. On that day, the Korean tradition is for the family to eat patjuk (red bean porridge), which according to mythology was believed to repel evil spirits, especially goblins, with its red color supposedly feared by these supernatural beings. 

The chef explained the process of making patjuk and described how it is often served with saealsim (rice dough balls), which is made from glutinous rice flour, jujube slices and pine nuts.

The chef also made sujeonggwa (traditional cinnamon punch), which had a dark reddish-brown color derived from boiling cinnamon, sugar, water and ginger. This sweet beverage also has a sprinkle of pine nuts and jujube slices. When serving patjuk and sujeonggwa, the toppings of pine nuts and jujube slices must be an odd number according to superstition.

After hearing explanations on Dongji and the foods associated with it, the participants sampled patjuk and sujeonggwa. The KCC also held a quiz on Dongji for attendees while they enjoyed the delicacies prepared there.

The chef's detailed explanation on how to make traditional dishes, particularly patjuk and sujeonggwa, was a highlight for me. I was surprised at the simplicity of the recipes and got excited over making both at my own kitchen. Making these dishes for my family seems like a great way to share a taste of Korea with them. 

msjeon22@korea.kr

*This article is written by a Korea.net Honorary Reporter. Our group of Honorary Reporters are from all around the world, and they share with Korea.net their love and passion for all things Korean.