How to Make Sweet Red Bean Paste - Silky and Fuss-Free Recipe

Ingredients

• 120 g red beans ((adzuki beans, pat))
• 4 cups water ((1 L), divided)
• 2 Tbsp dark brown sugar
• 3 Tbsp white sugar
• 1/2 tsp salt
• 2 Tbsp Korean rice syrup (or golden syrup (both recommended), or light corn syrup.)

Steps

1. 1

   Prepare the beans Rinse the red beans several times in cold water, then place them in a bowl and cover with enough warm water to fully submerge. Soak for about 12 hours, or overnight.

2. 2

   First boil Drain the soaked beans and place them in a pot with about 2 cups (500 ml) of fresh water. Bring the beans to a boil, then simmer for 2-3 minutes and drain. This quick blanch helps remove the earthy taste from the beans and makes the final paste taste cleaner.

3. 3

   Second boil Return the beans to the pot with 2 cups (500 ml) of fresh water. Bring to a boil over high heat, then lower the heat to medium and simmer. As the beans soften, reduce the heat again to medium-low and continue cooking until they are fully tender, about 30 to 40 minutes.

4. 4

   Blend the beans Once the beans are cooked through, drain them but reserve about 1/3 cup (80 ml) of the cooking water. Transfer the beans to a blender, add the reserved water, and blend until smooth and velvety. You shouldn’t notice any bean skins or texture at this point.

5. 5

   Sweeten and thicken Pour the blended beans back into a clean pot. Add the sugars, salt, and rice syrup or golden syrup. Cook over medium to medium-low heat, stirring constantly to prevent sticking, until the paste thickens, about 10 minutes. Adjust the cooking time depending on your preferred consistency. For use as a filling in Korean rice cakes, the paste should be thick yet pliable so it can hold its shape. It should look like soft mashed potatoes when ready.

6. 6

   Finish Let the red bean paste cool a bit before you use it in your favorite Korean desserts. While it’s warm, it’s soft and silky; as it cools, it’ll firm up a little more.