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What Are Red Beans (Pat)?
Red adzuki beans are legumes cultivated from the annual vine Vigna angularis throughout much of East Asia.
The English term for this variety of bean, adzuki ( or azuki), is borrowed from the native Japanese (アヅキ). In South Korea, people refer to adzuki beans as ‘pat’ (팥).
In this article, I will discuss some of the uses of red adzuki beans in Korean cuisine and answer any questions you may have about this ingredient.
Common Terms Associated With Red Beans:
Below, I list some common words that may pop up when researching red beans in Korean cooking! Let me know if you have other terms to add to this list or if you have any questions about it!
- Pat-anggeum (팥앙금): In English, this term means ‘red bean paste.’
- Pat-so (팥소): The term ‘so’ (소) means filling. The term ‘so’ (소) means filling. So, this translates to ‘red bean filling.’ This term refers to red bean paste that is prepared for the purpose of going into something (such as fish-shaped bread).
- Danpat-so (단팥소): This term is the same as above except this refers to sweetened red bean paste used as a filling
- Danpat (단팥): You can translate this term to mean sweet red bean.
- Tong-danpat (통단팥): Finally, you can translate this term to mean ‘whole red bean’.
Adzuki Beans (Pat) in Korean Cuisine:
As stated above, in South Korea, people refer to adzuki beans as ‘pat’ (팥). Below, I list a few popular ways people use red beans as an ingredient:
- Pat-Bingsu (팥빙수): Korean shaved ice topped with sweet red beans. This is a common dessert in South Korea!
- Pat-Kalguksu (팥칼국수): Knife-cut homemade noodles in a soup with red beans.
- Bungeoppang (붕어빵): Fish-shaped bread filled with sweet red beans. Often, you can find bungeoppang food stalls at street markets.
Red Adzuki Beans Frequently Asked Questions:
Now that we learned about red adzuki beans in Korean cuisine, I want to answer some questions you may have about this ingredient! If I do not answer your question, feel free to leave a comment in the section below or email me at [email protected].
Are Red Beans Gluten-Free?
Excitingly, red beans are naturally gluten-free! That being said, as always, check the packaging to ensure it is not processed with any gluten-containing ingredients!
What About Other Major Allergens?
Besides gluten, this ingredient does not contain any wheat, dairy, peanuts, tree nuts, shellfish, sesame, eggs, soy, and milk. Therefore, it does not contain 9 of the 9 major allergens.
As I stated above, if you have a major allergy, I always recommend checking the packaging to determine if there has been any potential cross-contamination in processing!
How Should I Store Red Beans (Pat)?
I recommend storing dried red beans in an airtight container in your pantry. Because these beans are completely dry, you can store them for a few months to a few years. Before cooking, always check your beans to make sure they are still good.
What Is a Red Adzuki Bean Substitute?
Unfortunately, there isn’t a good substitute for adzuki beans when it comes to Korean desserts. These beans have a distinct naturally sweet flavor that you cannot get from other types of beans.
Where Can I Buy This Ingredient?
You can buy this Korean ingredient at your local Korean or Asian grocery store. Or, you can also buy it online!
When shopping in the United States, I recommend looking for the term ‘adzuki.’ It is the same thing as Korean red beans or pat. The term adzuki (or azuki) is more common than the Korean term.
Also, do not confuse these red beans with kidney beans or red mung beans. While there are a variety of different types of red beans, you are specifically looking for adzuki beans.
Where to Buy Korean Ingredients Online?
Nowadays, there are many online options to choose from when ordering Korean food online. These websites are not limited to but include:
- Amazon
- H-mart
- Hanpoom
- Wooltari
- Seoul Mills
I Hope You Enjoyed Learning About Red Adzuki Beans (Pat)!
In the end, I hope you enjoyed learning about the uses of red adzuki beans (pat) in Korean cuisine. If so, let me know in the comment section!
If you would like to read more about cooking, you can find recipes as well as further Korean ingredient articles on my blog. I listed some of our favorite Carving A Journey Korean recipes below! For reference, many recipes are influenced by my family’s blended Korean and Southern heritage.
Korean Ingredient Articles:
- Korean Cylinder Rice Cakes (Garaetteok)
- Sesame Seeds in Korean Cooking
- Dried Seaweed Sheets in Korean Cooking
- Persimmons in Korean Cuisine
- Chunjang Paste (Black Bean Paste)
- Perilla Leaves in Korean Cuisine
- Gochugaru (Korean Pepper Powder)
Further Carving A Journey Korean Recipes:
- Kimchi Rice Balls (Kimchi Jumeokbap)
- Yakult Soju Popsicle
- Greek Momo
- Yakult Soju Cocktail
- Gochujang Mayo Recipe
If you have any questions or comments, you can also email me at [email protected]. And, finally, I would love to hear from you through our social media as well! You can follow me at @carvingajourney on Instagram, Facebook, and Pinterest. I also started a vlog YouTube channel with my husband! Or, if you would like more articles like these, you can subscribe to the blog by joining the mailing list. Let me know if you try using red adzuki beans (pat) while cooking! Thank you so much for stopping by!
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