| 词条 | Patjuk | |
| 释义 |
| name = Patjuk | image = Patjuk (red bean porridge).jpg | caption = A bowl of patjuk (red bean porridge) with saealsim (rice cake balls) | alternate_name = {{Flatlist|
}} | country = | region = East Asia | national_cuisine = {{Plainlist|
}} | creator = | year = | mintime = | maxtime = | type = Congee | course = | served = | main_ingredient = Red beans, rice | minor_ingredient = | variations = | serving_size = 1 | calories = 58 | calories_ref = [1] | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = Hóngdòu tāng, shiruko | other = Food related to dongji (winter solstice) }}{{Infobox Chinese | title = Regional names | t = {{lang|zh-Hant|紅豆粥}} | s = {{lang|zh-Hans|红豆粥}} | l = red bean congee | p = hóngdòu zhōu | w = hung2-tou4-chou1 | y = hùhng dauh jūk | j = hung4 dau6 zuk1 | hangul = {{lang|ko|팥죽}} | hanja = {{lang|ko-Hant|-粥}} | rr = patjuk | mr = p'atchuk | lk = Vigna angularis congee | kanji = {{lang|ja|小豆粥}} | kana = {{lang|ja-Hrkt|あずきがゆ}} | revhep = azukigayu }} Patjuk ({{lang-ko|팥죽}} {{IPA-ko|pʰat̚.t͈ɕuk̚|}}), azukigayu ({{lang-ja|小豆粥}}), hóngdòu zhōu ({{Zh|s=红豆粥|t=紅豆粥}}) or red bean porridge is a type of congee consisting of red beans and rice eaten across East Asia. In Korea, patjuk is commonly eaten during the winter season, and is associated to dongji (winter solstice),[2][3][4] as people used to believe that the red color of patjuk drives off baneful spirits. PreparationDried 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 ({{lang|ko|새알심}}; 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.[5] The number of saealsim added is often the same number as the eater's age. Salt is then added to taste. Varieties
Folklore and traditionsPatjuk is commonly eaten during the winter season, and is associated with dongji (winter solstice),[3] the day with the shortest period of daylight and the longest night of the year. Cooking and eating patjuk was also a ritual to prevent bad luck, epidemic disease, and influences from malevolent spirits.[9][10] People believed that the red color of patjuk drives off baneful spirits,[3] as red was a symbolic color of positive energy which can keep negative energy at bay. The beliefs perhaps originated from an old Chinese tale recordeds in Jingchu Suishiji, a 6th century book on seasonal customs of Jingchu.[11] According to the story, a man named Gong Gong had a bad son who died on the day of winter solstice and became a disease-spreading evil spirit who was afraid of red bean porridge. People began to make red bean porridge on winter solstice to ward off the spirit, and forestall epidemic diseases. Before eating patjuk, Koreans used to offer it to various household deities such as kitchen god.[12] Patjuk used to be smeared on walls or doors, or placed in a bowl in each room of the house.[12] The custom of eating patjuk in winter is also related to Korea's long history as an agrarian society. Having a rich harvest has always been a pivotal issue for people, and eating patjuk became a ritual to wish for abundant harvests.[10] By fully relaxing and eating nourishing food in winter, people wanted to be prepared to start farming in the spring. As winter was often the time of rice shortage, the staple in Korean cuisine, patjuk made of red beans, water, and relatively smaller amount of rice was an economical food. The dish also requires no extra side dishes to constitute a complete meal. Patjuk embodies a custom of conserving food.[13] Although the beliefs on red color and malevolent spirits as well as the agrarian traditions have faded in modern, industrialized society, patjuk is still enjoyed as a seasonal dish in Korea. GallerySee also
References1. ^{{Cite web|url=http://www.hansik.org/kr/board.do?cmd=view&bbs_id=021&menu=pkr2020100&lang=kr&art_id=290|title=patjuk|website=Korean Food Foundation|language=ko|script-title=ko:팥죽|access-date=16 May 2017}} {{Korea-cuisine-stub}}2. ^{{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|title=주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|last=National Institute of Korean Language|date=30 July 2014|language=ko|format=PDF|access-date=25 February 2017|layurl=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465|laysource=National Institute of Korean Language}} 3. ^1 2 {{Cite book|url=https://books.google.com/books?id=3r-3YH3t45cC&pg=PA79|title=China, Japan, Korea: Culture and Customs|last1=Brown|first1=Ju|last2=Brown|first2=John|publisher=BookSurge|year=2006|isbn=1-4196-4893-4|location=North Charleston, SC|page=79}} 4. ^{{Cite book|title=China, Japan, Korea: Culture and Customs|last=Brown|first=Ju|last2=Brown|first2=John|publisher=BookSurge|year=2006|isbn=9781419648939|location=North Charleston, SC|pages=79|quote=By the 24 solar terms, December 22nd is Dongji {{lang|ko|동지}}, the longest night of the year. Koreans normally eat patjuk {{lang|ko|팥죽}}, a red bean porridge cooked with small round rice cakes Some people believe that the red color of the porridge drives away evil spirits. Patjuk is often painted on the walls or doors, or a bowl is placed in each room of the house.}} 5. ^1 {{Cite book|title=Korean Cuisine: An Illustrated History|last=Pettid|first=Michael J.|publisher=Reaktion Books|year=2008|isbn=978-1-86189-348-2|location=London|page=87|url=https://books.google.com/books?id=wzJ7_WcLJSwC&pg=PA87}} 6. ^{{Cite news|url=http://events.nytimes.com/2006/11/22/dining/reviews/22unde.html|title=Porridge, but Not the Goldilocks Kind|last=Meehan|first=Peter|date=22 November 2006|work=The New York Times|access-date=1 May 2017}} 7. ^{{Cite book|title=Korean Cuisine: An Illustrated History|last=Pettid|first=Michael J.|publisher=Reaktion Books|year=2008|isbn=978-1-86189-348-2|location=London|pages=87|quote=The representative food of this season is red bean porridge (p'at chuk); this is made by boiling red beans until they are fully cooked, smashing the beans and then adding balls of glutinous rice to create a porridge. Some variations also add noodles to the porridge.}} 8. ^{{Cite news|url=http://www.koreaherald.com/view.php?ud=20150227000949|title=Danpatjuk (sweet red bean porridge)|last=Ro|first=Hyo-sun|date=27 February 2015|newspaper=The Korea Herald|access-date=25 February 2017}} 9. ^{{Cite book|title=Yeoldu dal pungsok nori|last=김|first=종대|publisher=Sanha|year=1996|isbn=9788976501424|location=Seoul|page=208|language=ko|script-title=ko:열두 달 풍속 놀이}} 10. ^1 {{Cite book|title=Hangugui sesipungsok|last=장|first=주근|publisher=Hyungseul|year=1984|isbn=8288019056|location=Seoul|pages=301-303|language=ko|script-title=ko:한국의 세시풍속}} 11. ^{{cite wikisource |title=荊楚歲時記 |last=宗 |first=懍 |plaintitle=Jingchu suishiji 荊楚歲時記 |wslanguage=zh}} 12. ^1 {{Cite book|title=Hangugui sesipungsok|last=정|first=승모|publisher=Hakgojae|year=2001|isbn=9788985846851|location=Seoul|page=278|language=ko|script-title=ko:한국의 세시풍속}} 13. ^{{cite book|title=Hanguk sesi pungsokgi|last=강|first=무학|publisher=Jipmoondang|year=1990|isbn=9788930302692|location=Seoul|page=122|language=ko|script-title=ko:한국세시풍속기}} 8 : Chinese rice dishes|Congee|East Asian cuisine|Japanese rice dishes|Korean porridges|Korean rice dishes|Legume dishes|Taiwanese cuisine |
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