Dried red beans are boiled with eight to ten parts water until fully cooked and soft, then mashed and passed through a sieve.

[citation needed] Cooking and eating patjuk was also a ritual to prevent bad luck, epidemic disease, and influences from malevolent spirits.

People began to make red bean porridge on winter solstice to ward off the spirit, and forestall epidemic diseases.

[10] By fully relaxing and eating nourishing food in winter, people wanted to be prepared to start farming in the spring.

[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.