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Korean Red Bean Rice (Patbap)
Half a cup of dried red beans soaks and simmers before joining 2 cups of short-grain rice — during cooking, the beans bleed their pigment into the water and tint the entire pot a dusky purple-red. Only two ingredients, but the process runs to nearly 9 hours when soaking time is included, so plan accordingly. The cooked beans turn tender while the short-grain rice clings and sticks in the way that makes it suitable for chopsticks. Serves 6 as a side alongside braised meats or fermented vegetable dishes.
Equipment
- Stovetop
- Saucepan
Ingredients
- 1 / 2 cup dried red beans
- 2 cups short-grain rice
Instructions
- 1Drain the overnight-soaked red beans, reserving the soaking liquid. Add enough fresh water to the reserved liquid to reach exactly 2 1/4 cups. Don't discard this liquid, as it gives the rice its signature purple color.
- 2For a rice cooker, combine the soaked beans, short-grain rice, and the measured liquid in the pot. Run the standard mixed rice or white rice cycle.
- 3For the stovetop method, place the rice, soaked beans, and measured liquid into a heavy-bottomed pot with a tight-fitting lid. Bring the mixture to a boil over medium-high heat.
- 4Reduce the heat to medium and simmer for 15 minutes. Drop the heat to low and continue cooking for another 10 minutes.
- 5Remove the pot from the heat and leave it covered for 15 minutes. Don't peek or lift the lid. The trapped steam finishes cooking the grains and ensures a fluffy texture.
Notes
- Forgot to soak: If you didn't soak the beans overnight, simmer them in 1 cup of water for 20 minutes. Reserve this cooking liquid and use it as part of your 2 1/4 cups of total liquid.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a damp paper towel over the bowl to restore moisture.
- Tip: Stick to short-grain white rice for the most authentic, slightly sticky texture.
Recipe Details
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