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

A close-up photo of a bowl of sweet red bean paste with a wooden spoon, placed on a wooden board.

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

Silky, sweet, and nutty, this Korean red bean paste (pat anggeum) has always been one of my favorite flavors. It’s the classic filling for rice cakes, buns, and so many Korean desserts and my easy method makes it smooth and velvety without all the fuss of sieving.

Prep Time5

Cook Time1

Soaking Time12

Total Time13 5

Course: Dessert

Cuisine: Korean

Keyword: anko, sweet red bean paste

Servings: cups

Calories: 492kcal

Author: Sue Pressey

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.

Instructions

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.
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.
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.
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.
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.
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.

Notes

Store the paste in an airtight container in the refrigerator. It keeps well for about 4 to 5 days, but for the best flavor and texture, enjoy it within the first 2 to 3 days. For longer storage, place the paste in a freezer-safe container. It will keep for up to 2 months. Thaw in the refrigerator overnight before using.

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