Red signifies tire and the south. It can also represent summer, the expansion of energy and the safeguarding against evil. Korean used to hang dried red pepper strings around the earthenware sauce jars in the courtyard to protect them from ill fortune. In the same vein, the folk practice of eating red bean porridge on Dongji, the winter solstice, for safety or good fortune still remains common among contemporary Koreans. In traditional Korean medicine, red is associated with their heart, and read ingredients, including red pepper, are effective in helping blood circulation.

The below food is called dduk yuk , which is the first food for a year in Korea .


**This short posting is mostly  rephrased from “Oh bang saek: The philosophy of Five colors behind Korean cuisine by Korean Culture and Information Service” and I will post the meaning of each color in Korean food according to the above articles I mentioned.