Korean Red Bean Rice (Pat Bap)
In Korea, rice is served with most meals. For special occasions, it is common to eat red bean rice (pat bap), which is white, short-grain rice cooked with red beans. The rice gets a beautiful, light red-purple hue, and a subtle, slightly sweet and nutty, flavor from the beans. Red bean rice is not difficult to cook, but because the beans have to soak before cooking, it requires a little more planning ahead than cooking your usual white rice, and it is often easier to prepare the beans the day before you plan on cooking the red bean rice.
The white, short-grain, Korean rice can be found in most larger Asian grocery stores, but if you are having trouble finding Korean rice, Japanese sushi rice also works. For the red beans, look for Japanese azuki beans at the Asian grocery stores.
Recipe and notes by Ella – @cookiestorykim
Some recipes online recommend that you cook the rice with the bean water, but I do not recommend that as the bean water will give the rice a slightly bitter taste.
){kind=link}
Korean Red Bean Rice (Pat Bap)
4
servingsIn Korea, rice is served with most meals. For special occasions, it is common to eat red bean rice (pat bap), which is white, short-grain rice cooked with red beans. The rice gets a beautiful, light red-purple hue, and a subtle, slightly sweet and nutty, flavor from the beans. Red bean rice is not difficult to cook, but because the beans have to soak before cooking, it requires a little more planning ahead than cooking your usual white rice, and it is often easier to prepare the beans the day before you plan on cooking the red bean rice.
Keep the screen of your device on
Ingredients
2 cups (500ml) short-grain white rice
1/2 cup red beans (azuki beans)
a pinch of salt
Directions
- Soak the beans in water overnight.
- Wash and clean the beans.
- 3 hours before cooking, wash and clean the rice thoroughly, and let it soak in water for 3 hours.
- Bring the beans to a boil with 2-3 cups of water, and then let the beans simmer until they are al dente (about 20-30 minutes). You can pinch a bean between two fingers. When it is possible to leave a dent in the bean, they are ready.
- Drain the beans and the rice, and add rice, beans and salt in a pot (you can also use a rice cooker). Add water according to the cooking instructions on the rice package (2-2 1/2 cups) and bring to a boil. Let the rice and beans simmer for about 20 minutes.
- Fluff the rice with a large wooden spoon or a spatula, and the red bean rice is ready to serve.
Latest Recipes
-
Vegetable samosas are popular as snacks or an appetizers in South Asian, Middle Eastern, and African cuisines. The triangular or cone-shaped pastries are filled with savory ingredients, such as spiced …
-
This lemongrass tea can be enjoyed both hot and cold, and I still haven’t decided which version I like the best, because they are both very good. In the winter, …
-
Who doesn’t like deviled eggs? After hiding in the shadows for some time, deviled eggs are back with a bang, and I am cheering on the sideline. The stuffed eggs …
-
Here’s my take on the legendary tomato sandwich, The Tomato, from Turkey & The Wolf in New Orleans. I first saw The Tomato over at Sandwiches of History, which is …
-
Pumpkins are abundant in the Karen state in Myanmar, where people grow them in kitchen gardens for household consumption. The pumpkins are used in a variety of traditional Karen dishes, …
-
Stir-fried morning glory with fermented soybeans and pork (Chha Tra Kuen Sach Chrouk) is a classic Cambodian dish. This dish is really simple and easy to make, and the fermented …
Latest Recipes
-
Are you tired of the same old breakfast routine? Here is a new and delicious way to start your day. Tina and I came up with the idea for a …
-
I got this recipe from Tina a couple of years ago. In Denmark, we eat a lot of smoked fish, and this smoked trout salad would be an obvious choice …
-
Craving something sweet, but want to avoid refined sugar? Try these delicious almost-chocolate date balls. They are packed with lots of good stuff, but taste like chocolate, and the date/cocoa …
-
This breakfast tortilla is ideal for breakfast or brunch. It was Tina who taught me how to make the breakfast tortilla, and it has quickly become one of my favorite …
-
Last summer, I got together with Tina from Hungry Birds Eats and Rebecca from Spread-mmms for some wine and cheese. We had a nice camembert from Murray’s Cheese sitting in …
-
Got an air fryer? Got 10 minutes? Got an apple? Then you have to try this recipe that Tina and I came up with next time you’re craving something sweet. …
Recipes
-
I love pho, but I don’t love spending hours cooking the delicious Vietnamese soup, so sometimes I cheat and make a not-from-scratch version. If you’re using pho cubes or paste, …
-
Grilled corn ears are popular street food in Mexico, and one of the things I always order, if I’m at a Mexican restaurant and I see the corn on the …
-
French toast is a great way to make use of stale bread, and it tastes divine served with bacon, syrup, and butter. The combination of sweet and savory flavors is …
-
Last time I was in Cambodia, Kanary told me that her mom, aka The Grandma, wanted to invite me over for dinner. She had been to the market and bought …
-
Blackberry jam is my favorite kind of jam. When I was a kid, I used to go and pick blackberries with my sister and my dad, and then we would …
-
The blistered green peppers are a wonderful snack, sprinkled with salt flakes and nothing else, but they are also delicious with a little bit of lemon or lime, and soy …
62 Franklin St
East Orange, NJ 07017
hello@mitziemee.com