Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating from China. It is used in Chinese cuisine, Japanese confectionery, and Korean cuisine. It is prepared by boiling and mashing azuki beans and then sweetening the paste with sugar or honey. The husk of the beans may be removed by sieving before sweetening, which leads to a smoother and more homogeneous paste.
Red bean paste is used in various Korean snack foods and desserts; including: Baram Dduk, BungEoPpang (붕어빵), HoTteok (호떡), PatBingSu (팥빙수), PatDanJa (팥단자), PatJuk (팥죽), PatTteok (팥떡)
- Use:
Dessert (Filling, For rice cakes), Porridge- Storage:
Once it’s opened, keep it in the refrigerator.- Types:
Smooth paste for: filling
Paste with red bean chunks for: PatGingSu, Porridge- Short Korean lesson: *^^*
Short Korean Lesson
- Pat (팥) = Red Bean
- AngGeum (앙금) = Paste
Hi! I was wondering if you could explain how to make this. In your recipe for the desert you said you would make it but i can’t seem to find a recipe. I tried with one i found on the internet but it never worked.
Thanks!! 🙂
Hi Elainea,
Oh~~ I’m sorry that I didn’t post a recipe for it yet. I have so many things I want to post..just can’t do them quickly since I’m 8th month pregnant.. but seriously.. someday I will make it.. please understand it. thanks 🙂
I love 팥!
I’m also highly interested how to make the red bean paste. Since in my country there is no such thing, but we have plenty of beans.
(I’d like to mention I have not seen here beans in a can that is with sugar.)
hi 필비,
I will add it to my list and make it someday. thanks 🙂
Hi! I just opened a can of red beans and dumped them in the food processor, thinking it would make a paste. I was wrong. It made a very yummy sweet puree and I wondered if you could give me some ideas as to how to put it to use. I would hate to waste it! Thank you!
Hi LauraColeman,
How about red bean porridge ?? ^^
http://aeriskitchen.com/2012/01/red-bean-juk/