Patbap
| Type | Bap |
|---|---|
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Main ingredients | Rice, adzuki beans |
| Similar dishes | Kongbap, sekihan |
 Cookbook: Patbap  Media: Patbap | |
| Korean name | |
| Hangul | 팥밥 |
|---|---|
| Hanja | n/a |
| 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] Patbap is traditionally eaten during the winter, especially in the Pyongan Province of North Korea where adzuki beans have a rich harvest.[1] It is a dish often prepared for holidays, birthdays, and for recovering patients.[2]
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.[3] Four parts rice and one part adzuki beans may be used, but the amount of adzuki beans can be adjusted to taste.[2][3] 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.[3] It is then mixed with soaked rice, and boiled with a little bit more water.[3] Usually, plain water mixed with the water in which the beans were boiled is used.[3]
- Budungpat-bap (부둥팥밥) – Budung-pat means fresh undried beans.[3] Instead of the dried beans, ripe but undried fresh adzuki beans are mixed with soaked rice and boiled.[3] Usually, slightly less water is used as the fresh beans contain moisture.[3]
- Geopipat-bap (거피팥밥) – Geopi-pat means husked beans.[3] Red or black variety of adzuki beans are husked, ground using millstone, and mixed with soaked rice.[3] Husking of the beans results in ivory white color.
- Jungdung-bap (중둥밥) – Whole adzuki beans are boiled in water and sieved, for the water to be used to make reddish rice.[4] The sieved red beans can be sweetened and used in desserts.[4]
If barley is also mixed in, the dish is called pat-bori-bap (팥보리밥; "adzuki bean and barley rice").[5] In Gangwon Provice, a dish made with corn kernels—instead of rice— and adzuki beans are called oksusu-pat-bap (옥수수팥밥; "corn and adzuki bean rice").[6]
See also
- Kongbap – similar dish made with soybeans
- Patjuk – red bean porridge
- Sekihan – similar Japanese dish made with glutinous rice
References
- 1 2 3 4 5 강, 인희. "Patbap" 팥밥. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 24 July 2017.
- 1 2 "P'atpap" 팥밥. Chosŏn ryori (in Korean). Korean Association of Cooks. Retrieved 24 July 2017.
- 1 2 3 4 5 6 7 8 9 10 "Patbap" 팥밥. Doopedia (in Korean). Doosan Corporation. Retrieved 24 July 2017.
- 1 2 강, 인희. "Jungdung-bap" 중둥밥. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 24 July 2017.
- ↑ "Pat-bori-bap" 팥보리밥. Doopedia (in Korean). Doosan Corporation. Retrieved 24 July 2017.
- ↑ "Oksusu-pat-bap" 옥수수팥밥. Doopedia (in Korean). Doosan Corporation. Retrieved 24 July 2017.