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.
Chapssaltteok
찹쌀떡
Jjinppang
찐빵
Gyeongdan
경단
Pat-kalguksu
팥칼국수
Pat-sirutteok
팥시루떡
Patbingsu
팥빙수
Which to get? I suggest my second book, Maangchi's Big Book of Korean Cooking because it has the most recipes, but my first book has recipes for all the essential Korean pastes and sauces!
can any other bean be used?
i can’t seem to find these.
I Think you Can Use Red Mung Bean!!
No, these are adzuki beans.
hey is it also called kidney beans?
Not really. It may be a misconception, but they are not alike. I know people who do think that