Patbap

Patbap
Type Bap
Place of origin Korea
Associated national cuisine Korean cuisine
Main ingredients Rice, adzuki beans
Similar dishes Kongbap, sekihan
Korean name
Hangul 팥밥
Revised Romanization patbap
McCune–Reischauer p'atpap
IPA [pʰat̚.p͈ap̚]

Patbap (팥밥) or red bean rice is a bap (cooked grain dish) made with non-glutinous white short-grain rice and adzuki beans.[1] It is a traditional Korean dish, usually eaten in the winter months, but it is also prepared for holidays and birthdays.[2] For that reason it is sometimes referred to as "birthday rice."[3]

Varieties and preparation

Patbap is typically made in the same way as making huinbap (cooked white rice), with the additional step of mixing cooked whole adzuki beans with soaked white rice before boiling.[1] Fresh, undried beans can be used without boiling in advance.[4] Four parts rice and one part adzuki beans may be used, but the amount of adzuki beans can be adjusted to taste.[2][4] In some regions, uncooked red or black adzuki beans are husked and ground before being mixed with soaked rice.[1] In Korean royal court cuisine, rice was cooked in the water where adzuki beans were boiled.[1]

  • Patbap (팥밥) – Adzuki beans are boiled with 6‒7 parts water until cooked but intact.[4] They are then mixed with soaked rice, and boiled again in water.[4] Usually, plain water mixed with the water in which the beans were boiled is used.[4]
  • Budungpat-bap (부둥팥밥) – Budung-pat means fresh undried beans.[4] Rather than boiling dried adzuki beans, ripe but undried fresh adzuki beans are mixed with soaked rice and boiled.[4] Usually, slightly less water is used as the fresh beans contain moisture.[4]
  • Geopipat-bap (거피팥밥) – Geopi-pat means husked beans.[4] Red or black adzuki beans are husked, ground using a millstone, and mixed with soaked rice.[4] Husked adzuki beans are an ivory white color.
  • Jungdung-bap (중둥밥) – Whole adzuki beans are boiled in water and sieved, so that the water can be used to make reddish rice.[5] The sieved red beans can be sweetened and used in desserts.[5]

If barley is also mixed in, the dish is called pat-bori-bap (팥보리밥; "adzuki bean and barley rice").[6] In Gangwon Provice, a dish made with corn kernels (in place of rice) and adzuki beans is called oksusu-pat-bap (옥수수팥밥; "corn and adzuki bean rice").[7]

Patbap is a traditional recipe in the Pyongan Province, where adzuki beans are grown in abundance.[1]

See also

  • Kongbap – similar dish made with soybeans
  • Patjuk – red bean porridge
  • Sekihan – similar Japanese dish made with glutinous rice
  • Red bean cake – similar Japanese rice cake made with red beans

References

  1. 1 2 3 4 5 강, 인희. "Patbap" 팥밥. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 24 July 2017.
  2. 1 2 "P'atpap" 팥밥. Chosŏn ryori (in Korean). Korean Association of Cooks. Retrieved 24 July 2017.
  3. ↑ "팥밥 만드는 법, 생일밥하면 팥찰밥!". 씽씽 라이프 (in Korean). 2013-03-02. Retrieved 2017-08-17.
  4. 1 2 3 4 5 6 7 8 9 10 "Patbap" 팥밥. Doopedia (in Korean). Doosan Corporation. Retrieved 24 July 2017.
  5. 1 2 강, 인희. "Jungdung-bap" 중둥밥. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 24 July 2017.
  6. ↑ "Pat-bori-bap" 팥보리밥. Doopedia (in Korean). Doosan Corporation. Retrieved 24 July 2017.
  7. ↑ "Oksusu-pat-bap" 옥수수팥밥. Doopedia (in Korean). Doosan Corporation. Retrieved 24 July 2017.
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