Arriving in Winter

Tomorrow marks Dongji, the arrival of the winter solstice.

As winter deepens, memories of my grandmother fill my mind. Every year, she visited the temple to pray for our family’s peace and happiness. She would return home with a pot of red bean porridge, which she reheated and seasoned with salt or sugar. We would gather around the table, pairing the warm porridge with refreshing dongchimi (radish water kimchi) or baek-kimchi (white kimchi). These moments of sharing felt like the first true sign of winter’s arrival.

A perfect meal for winter's chill. Shiruddeok (red bean rice cake), dongchimi, and red bean porridge.

Dongji is more than just a day in the middle of winter. In Korea, the 24 solar terms guided the flow of the seasons and harmonized life with nature’s rhythm. Dongji, the 22nd term, is the longest night of the year. It is also the moment when daylight begins to grow, symbolizing the first step toward spring. Known as the Little New Year, it represents both the depth of winter and the hope of renewal.

At the heart of Dongji lies the red bean, a symbol of vitality and protection. In Korea, the color red is believed to ward off negative energy and represent life’s energy. Red beans are also central to other celebrations like weddings, housewarmings, and first-birthday parties, where they are often prepared in shiru ddeok (red bean rice cakes) to share blessings. On Dongji, red bean porridge was made to chase away harmful spirits and bring health and good fortune. The rice cake balls, known as Saealsim, symbolized one’s age. Eating the same number of saealsim as your age was believed to signify growing a year older.

Shiru ddeok (red bean rice cakes) with a hint of sweet pumpkin, perfectly paired with red bean porridge.

Once, someone captivated by Dongji red bean porridge praised its beauty, describing it as white and crimson flowers blooming in the belly. Admired in a jade-green bowl, the porridge was seen as more than a meal, reflecting the grace of the season. Today, part of the charm lies in seeing how the porridge is presented, with each bowl unique in its design and sometimes adorned with a sprinkle of nuts, seeds, or a touch of golden syrup.

Admiring the old words describing the contrast between the jade-green bowl and the red bean porridge in the present.

Traditionally, red bean porridge is made by boiling red beans until creamy and adding glutinous rice balls. It can be sweetened with honey or sugar or seasoned with salt for a simpler taste. Pairing it with dongchimi or baek-kimchi enhances its richness with a refreshing balance. Adding a glass of cheongju rice wine completes a comforting winter meal.

Korean red bean porridge is different from Japanese sweet red bean soup, oshiruko. While oshiruko is a dessert that highlights sweetness, Korean porridge is a hearty meal meant to satisfy and warm. Today, it is often enjoyed in restaurants, reimagined for modern tastes, and embraced as a vegan dish.

A beloved spot for red bean porridge in Seoul since 1974. What makes this porridge truly special are the chestnut sprinkles and a touch of cinnamon powder, adding layers of flavor.

Dongji was once a time for sharing Dongji Chaekryeok (Dongji calendar), which guided the seasons and marked the year ahead. This practice of preparing for the new year in Korea lives on today in the exchange of calendars at the end of the year.

A 2025 calendar starting in December 2024, aligned with the four seasons. It highlights not only solar terms like Dongji but also the days of the full moon and the new moon. This year, Dongji falls on December 21.

As winter deepens, a bowl of red bean porridge offers quiet warmth and reflection, gently leading us toward the first signs of spring. Perhaps tonight, bring a bowl home and savor the season’s grace with your loved ones.