Pat(red bean) is a very familiar ingredient to us. However, when asked how much we know about red beans, only a few people would be able to answer with certainty. Let’s find out about red beans that we did not know or that we were curious about. 

Source. Rural Development Administration, the Ministry of Agriculture, Food and Rural Affair

Q. Why do we eat patjuk(red bean porridge) on winter solstice? 

Since ancient times, Dongji(winter solstice) has been regarded as the biggest holiday after the New Year, and it has been called Ase(亞歲), which means a little New Year. On Dongji, people ate patjuk like they would tteokguk(sliced rice cake soup) on New Year’s Day. In fact, there is a saying, “You get a year older after you eat patjuk on winter solstice,” and people thought they would get older only when you eat patjuk with saealsim(small glutinous rice balls) added as many as the age of the eater. This is because people believed that the red color of the red beans would drive away the ghosts. This is a custom that started with the wish for driving away ghosts that bring illness and misfortune, and praying for fortune. 

Q. Are there any other customs of eating red beans like eating patjuk on winter solstice? 

There are many customs of eating red beans other than on winter solstice. The 10th month of the year(October) is the month of giving thanks to the gods with freshly harvested grains and fruits after farming was finished. At home, people chose a lucky day and held a rite for their household deities, including seongju, and at this time, pat sirutteok(red bean steamed rice cake) was mainly used for the rites. On the evening of Jungwon Daeboreum(15th day of the lunar New Year), people ate ogokbap(steamed five-grain rice) and pat was one of the five grains. On Gyeongchip(around March 5th when insects appear from their holes in the ground), in some regions, people fried and ate beans, millet, sorghum, and red beans together. 

Q. Are there any other countries that eat red beans besides Korea?

Red beans are native to Northeast Asia. For a long time, it was cultivated and eaten only in Korea, China, and Japan. Even today, almost all of the world's production is produced in three countries. The red bean is not a familiar ingredient in the West. Even though it is consumed in some parts of South America and the Middle East, it is often eaten like a salad with minimal cooking.

Q. How are red beans cooked and eaten in other countries?

China is the country that produces the most red beans, and the Heilongjiang, Inner Mongolia, and Hebei areas are the main producers. Red beans are often eaten during the holidays and anniversaries to wish for blessings and celebrations, and they are mainly used in traditional food. Among the dishes made with red beans, wonso(yuanxiao: glutinous rice balls filled with sweet red bean paste) eaten on the Lantern Festival, jongja(zongji : glutinous rice dumplings) eaten on the Duanwu Festival, and wolbyeong(mooncake) eaten on the Mid-autumn Festival are famous. 
In Japan, red beans have been cooked and eaten for a long time, and many of the dishes made with red beans are local food. Red bean rice cakes from Fukushima, red bean noodles from Aomori, rice ball cakes from Iwate, glutinous rice cakes from Kyoto, and kakaran dango from Kagoshima are very popular in Japan.

Q. What nutrients are abundant in red beans?

Red beans contain more than 70% of carbohydrates and proteins, as well as various minerals, vitamins, and saponins. It is a diet food rich in carbohydrates and proteins because it gives a feeling of fullness even after eating a small amount. The dietary fiber and saponin help in diuretic action and remove contaminants from the skin and pores, so it has been used for face washing and beauty since the ancient times. It is also rich in potassium, which helps in discharging sodium from the body, thereby reducing swelling and suppressing the rise in blood pressure. Red beans contain lysine and tryptophan, which are lacking in grains, so adding red beans when cooking rice provides nutritional supplementation.

Q. What are precautions to be taken when eating red beans?

Red beans contain many nutrients, so a lot of people enjoy eating them for their health. The water in which red beans are boiled is known to be good for fatty liver and liver detoxification. However, anything in excess is not good. Red beans contain a large amount of saponins, so eating too much can cause diarrhea. Thus, it is recommended to eat them in moderation.

Q. Please tell us how to choose and cook red beans well.

It is recommended to choose red beans that have a bright red color, thin skin, and no damaged grains. There are some differences between domestic and imported red beans in appearance. The size of domestic red beans is uneven and the white bands are distinct, whereas imported red beans have small and even grains, and the white bands are short and indistinct.
If you are going to purchase red beans, you should pay special attention to its storage. This is because it can easily become infested with insects. It is recommended to dry them in a sunny place and store them in a cool, dry place with good ventilation and without moisture.
When cooking red beans, wash them thoroughly, soak them in water, and cook them according to the intended use. There are a few things to pay attention to at this point. The saponin component of red beans gives a bitter taste, so you should drain the first boiled water and cook them again.