Adzuki bean dishes

paste made of red beans

Patjuk () is a type of Korean juk consisting of red beans and rice. It is commonly eaten during the winter season in Korea, and it is associated with dongji (winter solstice), as people used to believe that the red color of patjuk drives off baneful spirits.

rice cooked with red beans

Jjinppang () is a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk. Traditional jjinppang is made of sourdough fermented using the yeast in makgeolli (rice wine), but younger varieties such as hoppang are often made without fermentation. Warm jjinppang is softer than baked breads due to the higher moisture content, but it hardens as it cools. Thus it is recommended to eat while the bun is still hot. Hardened jjinppang can be steamed again before being eaten.