Discover the Comforting Delight of Korean Red Bean Porridge

Red beans are boiled to remove the bitter taste and are then mashed on a coarse strainer and boiled again with rice. Koreans eat red bean porridge on Dongji (winter solstice around December 22 or 23), which marks the shortest day and the longest night of the year, believing that the color red wards off evil spirits. Eat a spoonful of this soft porridge and the gentle sweet taste will fill your mouth.

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