December
December 21 Dong Jit Nal (Winter Solstice)
There is no offical Korean-specific holiday in December, but I do want to point out winter soltice that falls on the 22nd term in the 24 solar terms (along with the gregorian and lunar calendar, the 24 solar terms is also its own calendar system). This is the day that the earth’s poles reaches its maximum tilt away from the Sun, and it’s the shortest day of the year, and the longest night of the year.
In the ancient days, this day was considered a “small new year” as people thought that the sun dies and resurrects on this day. On this day, there is a very old tradition in Korea of eating Pat-Jook, a warm and sweet Red bean porridge, for good luck.
In the ancient days, Koreans believed that the red color of the “Pat” (red beans) kept ghosts and evil spirits away while they endured the longest night of the year. For similar reasons, you’ll often see this red bean as a common ingredient used for food involving various celebrations. Our ancestors also believed that if you eat this pat jook, you get sick less often and live a longer life.
I mean, red bean IS a great source of minerals and vitamins, so they weren’t wrong! On this day, it was common for everyone to try to pay back all their debt, reconnect and reconcile with neighbors and family, so they can start the new year on the right foot, hopeful for longer days ahead.
A common banchan (side dish) that accompanied this pat jook in this winter season was Dong chi mi, which you can see in a pretty leaf-shaped bowl in the calendar. Dong chimi is a variety of kimchi with radish, napa cabbage, chili, Korean pear, and other aromatics. It’s different from traditional kimchi in that it has a clear, acidic, slightly sweet brine rather than a spicy one.
Dong Baek Flower (Camellia)
From the fall through the winter and all the way to April, this beautiful flower blooms on the Dong Baek tree that grows across the center of the Korean peninsula.
this flower was also the title of a famous Korean classic novel written in 1936 (Dong Baek Kot 동백꽃)
Tteokbokki (for one)
Ingredients (1 serving )
1 Tbsp gochujang
2 Tbsp sugar
1 Tsp garlic powder
1/2 Tbsp soysauce
1/2 Tsp ramen packet seasoning
1 cup Ricecake (dduk)
1 cup water
Soft-boiled egg (optional)
Parsley for garnish
In a small bowl, mix together the gochujang, sugar, garlic powder, soysauce, and 1/2 Tsp ramen packet seasoning
In a pot, bring 1 cup of water to a boil and add in all of the seasoning mixture
Once the mixture is boiling, add in the ricecakes and boil for about 5 minutes
And then add in the ramen noodles and boil for another 5 minutes
Serve it with some soft-boiled eggs and parsley, and enjoy!
FISHCAKE SOUP (UHMOOK TANG)
Ingredients (1 serving)
2-3 sheets of flat fishcake (halved into long pieces)
handful (6-7 pieces) from the fishcake variety pack
4 1" slices of Korean Radish (moo)
thumbnail size of serrano pepper, thin sliced
1 scallion, chopped
2 pieces of dried anchovy
1 piece of kombu 3.5 cup water
1 tsp fish sauce
1 tsp soysauce
1 tsp minced garlic
black pepper
handful of dduk (tteokbokki rice cakes)
1. in a small pot, boil anchovy, kombu, and radish with 3 cups of water for 5 minutes.
2. add 1 tsp each of fish sauce, soysauce, and minced garlic, boil another 5 minutes
3. add all your fishcake, rice cakes, and scallions, boil another 5 minutes until radishes and fishcakes are soft. (if you're using sliced rice cakes, add them in the end and boil 1-2 minutes)
4. add black pepper, and if necessary, add salt to taste.
5. thread the sheets of fishcake into a skewer, and enjoy. (optional, dip the fishcake in soysauce as you eat them)
