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Red Beans 팥

Key Nutrients: 
Fiber, Folate, Potassium, and Magnesium
Read full nutrition facts »
Although relatively new in western countries, these tiny (approximately 5 mm) reddish-brown beans have been very popular throughout Asia for many centuries. Their naturally high sugar content makes them excellent ingredients for dessert dishes. They are the main ingredient for red bean soup, which is served as a special main dish. They are cooked with rice along with other multigrains. It's also common for red beans to be made into a paste used in a variety of pastries and dessert dishes, including traditional rice cakes. Just like any other beans, they are high in fiber which helps lower cholesterol levels, and thus also lowers risk of heart disease. They are usually sold dry.

Sourcing & Selecting

Korean grocery market
There is no true replacement for Red Beans. However, for savory dishes, you can use soybeans as a replacement.
How to Measure: 
1 cup is about 197g.
Dry beans should be kept in an airtight container. We recommend placing them in our Airtight Containers to keep them away from moisture and pests. Cooked beans can be refrigerated for 3 days.
Nutrition and Health Facts: 
Coming Soon


All information within this website is provided for general educational and informational purposes only. This information is not intended nor in any way implied to be medical advice. You should always consult professional health care providers regarding the personal application of any opinions or recommendations related to health symptoms or medical conditions mentioned.

Recipes using Red Beans 팥