Pat juk, Red bean porridge

Winter solstice is the day of a year when the day is the shortest and the night is the longest. In Korea people prepare Pat juk, red bean porridge, to eat together with family because the red colour of Pat juk is believed to chase the bad sprits away. Sometimes people even splash Pat juk in the house. Such superstition is no more a common practice but people still enjoy the food. Prepared red bean is added to rice porridge then small rice balls are often added.

 

Doenjang Vegetable mix with barley

Doenjang is a fermented paste regularly used in Korean cuisine. It is made from soy beans which undergo a long process of fermentation. The most common use of Doenjang is to make Jjigae (stew). Instead of a soupy dish, I make a mix with doenjang and vegetables to serve on barley. This dish reduces the salt intake and increase the nutritional value thanks to more vegetables.

 

Goji-jjim, Galbi-jjim without galbi, Korean meat stew

Jjim is the equivalent dish of a stew in Western cuisine. Meat and vegetables are simmered for a long time at low temperature to bring out a tender and savory taste. Galbi-jjim is probably the most popular Korean Jjim dish. Galbi is a short rib part with meat. Goji-jjim is inspired from Galbi-jjim. Instead of Galbi, stew meat is used for this recipe.