A STAPLE OF KOREAN DINING- THE EVER SWEET RED BEAN PASTE (거추창)

For some of you out there, sweet red bean paste may sound like an oddity. Coming from a strong Hispanic background, where red beans are most definitely not a sweet to be combined with pastry’s, I know I sure did. But, sweet red bean paste is one heck of a yummy dessert filling! Now seeing as I know so many dessert recipe’s with it (I pretty much love anything that has it in it!) I figured I’d dedicate an entry to it before I set off on posting about all the varied desserts filled with it.

Ok, so there 2 kinds of red bean paste out there- chunky and pureed (or smooth), so I’ll show you how to make both.

Note: Make sure to wash the red beans and place in a large pot filled with water. Bring to a boil over high heat, drain, and discard the water. Continue with the instructions for either chunky or pureed red bean paste.

(Chunky)

Ingredients:

• 1 cup (6.35 ounces / 180 grams) par-boiled red beans
• 1 cup granulated sugar, or to taste
• pinch of salt

Instructions:

1. Add about 3 cups of water to a pot containing the par-boiled red beans.
2. Bring to a boil over high heat, then reduce t medium, cover the pot, and let simmer until soft (45minutes t0 2 hours- water should mostly be absorbed)                                                                                                                                            Note: You should add water as needed while simmering to prevent the beans from being scorched.
3. Turn the heat t low and add one cup of sugar, then stir and mash against the side f the pot until water is no longer visible.
4. Add a pinch of salt and mix well. The paste should be thick with some whole and half-crushed red beans.

(Pureed)

Ingredients:

• 1 cup (6.35 ounces / 180 grams) par-boiled red beans
• 1 1/2 cups granulated sugar, or to taste
• pinch of salt

Instructions:

1. Add about 5 cups of water to a pot containing the par-boiled red beans.
2. Bring to a boil over high heat then reduce the heat to medium, cover the pot and simmer the red beans until soft (1 to 2 hours- there should be plenty of water left in the pot).
3. Drain out the water and pour the beans into a food processer. Process until smooth 
4. Press the pureed beans through a sieve to discard the skins.
5. Pour the puree onto a non-stick pan, add 1 1/2 cups of sugar (or more for added sweetness), and stir well over low heat until the sauce is dry.
6. Remove from heat add a pinch of salt and mix well. (The paste should have the consistency of mashed potatoes).