Hmmm...I thought that the red bean always came in cans. But apparently it comes from beans. Now does anyone know how to make it? Here is the question from one of my readers:
Dear Daniel,
My name's Eugene Rhee and I'm currently living in Seoul. I came across your O'ngofood site and was wondering if you could recommend any classes that specialize in Korean desserts? Specifically I'm really wanting to learn how to make the red bean concoction that's used for patbingsu. I'm not a fan of the canned stuff. I know it's pretty specific and random, but if anyone has a lead I figured it'd be you and your team up there. Thanks ahead of time if you can hook me up with any leads. Have a good one!
Sincerely,
Eugene
Dear Daniel,
My name's Eugene Rhee and I'm currently living in Seoul. I came across your O'ngofood site and was wondering if you could recommend any classes that specialize in Korean desserts? Specifically I'm really wanting to learn how to make the red bean concoction that's used for patbingsu. I'm not a fan of the canned stuff. I know it's pretty specific and random, but if anyone has a lead I figured it'd be you and your team up there. Thanks ahead of time if you can hook me up with any leads. Have a good one!
Sincerely,
Eugene
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I asked my Head Baker.... he didn't know but our dish washer ajumma came through with the goods. Apparently you soak the beans in water overnight then boil in salted water until half cooked... then cook out in sugar syrup. Adding the salt stage at the start must give them that chewy texture. Western chefs never salt beans at the start as it will make the skins tough.... although western chefs don't make many bean desserts :)
ReplyDeleteIt has been long since I saw this post. I was thinking to reply soon but with so many things happening to me recently, I write now. Hope it is not too late.
ReplyDeleteBasically, what we do is to mix boiled adzuki beans with syrup. The key is boiling adzuki beans. It is not that simple. First, they are so hard that it takes a long time to boil. Second, you have to throw away the water after first boiling since it can cause you a stomach ache. After second boiling, perhaps a few hours, you can get soft enough beans. Then, sweeten them with syrup.
-Ranie