Korean cooking ingredients

Red beans

Pat 팥

These small red beans have been used in Korean cuisine for thousands of years in rice and porridge dishes and also as a sweet filling for many desserts. They are sold in many other Asian markets, as well as whole-foods stores and many supermarkets.

Buy beans that are the brightest red you can find, not dark and purple. The dried red beans are hard so you’ll probably have to soak them in cold water for hours before you can use them, or boil and simmer them until they get soft.

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Posted on Monday, March 10th, 2008 at 11:34 pm. Last updated on April 14, 2020.
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Recipes that use red beans (pat):

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5 Comments:

  1. momo
    Posted April 7th, 2009 at 5:48 pm | or create a profile.

    can any other bean be used?
    i can’t seem to find these.

  2. hyewon
    Posted January 19th, 2009 at 12:32 pm | or create a profile.

    No, these are adzuki beans.

  3. mimi
    Posted November 17th, 2008 at 12:42 am | or create a profile.

    hey is it also called kidney beans?

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