Pat, which was mainly eaten as porridge and rice cake, began to be used in a variety of dishes as time passed. 
Make and enjoy a full meal or sweet dessert using red beans that are full of nutrients.

Source. Rural Development Administration

Enjoying a noodle brimming with red bean flavor
Patkalguksu, one of the meals to relieve hunger in the days when food was scarce, has now become a nutritious food or a delicacy. In the past, it was mainly eaten in Gangwon-do, Jeolla-do, and Gyeongnam-do. It is also called patguksu in Gangwon-do.

Ingredients : 5 cups red beans(jeokdoo), 2 cups flour, 15 cups water, and a little bit of salt and sugar

How to make it
① After thoroughly washing the red beans, pour enough water to cover the red beans, and bring them to a boil. When the water boils, discard the boiled water.
② Rinse the boiled red beans once with water. Place the red beans in a pot filled with 15 cups of water and boil until fully cooked.
③ In a bowl, mix the flour, salt, and 1 cup of boiled red bean water, and knead it.
④ Roll out the dough thinly with a rolling pin, roll it up, and cut it into long pieces.
⑤ When the red beans are fully cooked, filter them through a sieve to remove the skin, and make into a paste.
⑥ Pour the boiled red bean water into a pot and when it boils again, add the prepared noodles and bring to a boil.
⑦ When it is cooked, season with salt and sugar.

Snack with sweet memories
Patyanggaeng is a popular snack for children because of its sweet taste. Yanggaeng, which reminds us of our childhood memories, makes an excellent gift, and is often used as an emergency food when traveling. It is made with red beans as the base, but recently, various ingredients, such as fruits, are also added.

Ingredients : 500 g red bean paste, 1/2 cup sugar, 1 tbsp corn syrup, 1 tbsp agar powder, 1.5 cups water, and a little bit of salt

How to make it
① Soak the agar powder in water.
② Bring the soaked agar to a boil in water while stirring to avoid lumps, and sift through a fine sieve.
③ Add the red bean paste and sugar to the agar-dissolved water, and mix well.
④ Bring to a boil while stirring continuously to prevent it from sticking to the bottom of the pot. Finally, add the corn syrup and salt, and continue to boil for a little bit longer.
⑤ Coat the mold with water, then pour the boiled yanggaeng, and place it in the refrigerator to harden.

Snacks reminded of winter
One of the popular winter snacks is jjinppang. Although it is called pang(bread), it is made by steaming rather than baking. 
It is a dish that spread throughout the country after the Korean War, when wheat flour was introduced in large quantities from the US. Lately, the filling is made with various ingredients, such as vegetables, pizza, and sweet potatoes. However, the basic form is the one with the red bean paste. 

Ingredients : 350 g red beans, 300 g wheat flour, 8 g dry yeast, 4 g baking powder, 1/2 tsp cinnamon powder, 5 tbsp corn syrup, salt, sugar, grapeseed oil, and water

How to make it
① Wash the red beans thoroughly and soak them in water for at least half a day.
② Pour enough water to cover the red beans and bring to a boil. Once boiling, discard the water.
③ Put the red beans and 6 cups of water in a pot, and bring to a boil over medium heat until the red beans are mashed. 
④ Add the sugar, salt, cinnamon powder, and corn syrup, and bring to a boil while stirring. When the water disappears, turn off the heat, allow it to cool, and make the red bean paste. 
⑤ Add the yeast, baking powder, salt, sugar, grapeseed oil, and lukewarm water to the flour, and knead until the surface is smooth.
⑥ Cover with a wet cotton cloth and leave it for 15 minutes to rise. Place the red bean paste on the roll-out dough and wrap it in a circle. Leave it in a warm place for 30 minutes to rise. 
⑦ Place them in the steamer, cover with a lid, and steam for 15 minutes on medium heat.

Cool taste of summer
The origin of patbingsu is believed to be a record during the Joseon Dynasty in that officials who received ice from Seobinggo(西氷庫) crushed the ice into small pieces in order to make hwachae(punch). 
After the Japanese colonial period, it became common to eat bingsu with sweet red beans on top, and more diverse bingsu, such as fruit bingsu, coffee bingsu, and green tea bingsu, have recently appeared.

Ingredients : 800 g ice, 1 cup red bean, 6 cups water, 1 cup sugar, 2 tbsp honey, 1/2 tsp cinnamon powder, 1/2 tsp ginger powder, 1 tsp salt, 4 tbsp condensed milk, and 100 g rice cake

How to make it
① Wash the red beans clean and soak them in water for a day.
② Pour the soaked red beans in a pot, add enough water to cover the red beans, and bring to a boil. Once boiling, discard the water.
③ Add the red beans and 3 cups of water, and cook over medium heat until the red beans are completely cooked.
④ Add sugar to the cooked red beans and bring to a boil over low heat. Add honey, cinnamon powder, ginger powder, and salt to the boiled red beans, mix them, and store in the refrigerator.
⑤ Put the ice in an ice maker or blender and grind. 
⑥ Serve it with red bean paste, condensed milk, and rice cake pieces on top.