My Korean Kitchen · by Sue Pressey★ 5.0 (2)
How to Make Sweet Red Bean Paste - Silky and Fuss-Free Recipe
NUTRITION · PER SERVING785M COOK
CAL 25%·PRO 36%
CARBS 112G88% OF CAL
12G FIBER63G ADDED2G INTRINSIC35G OTHER64G TOTAL SUGAR
FAT 1G2% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, silky sweet red bean paste made from red beans, sugar, and salt. This classic Korean filling is used in rice cakes, buns, and desserts, with a nutty flavor and velvety texture.
componentkorean🌀 blenderdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 2- 120 g red beans ((adzuki beans, pat))
- 4 cups water ((1 L), divided)
- 2 Tbsp dark brown sugar
- 3 Tbsp white sugar
- 1/2 tsp salt
- 2 Tbsp Korean rice syrup (or golden syrup (both recommended), or light corn syrup.)
At a glance
PER SERVING · TIME 785M
CAL 25%·PRO 36%
CARBS 112G88% OF CAL
12G FIBER63G ADDED2G INTRINSIC35G OTHER64G TOTAL SUGAR
FAT 1G2% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h
- Sodium
- 812mg
- Total sugar
- 64g
- Added sugar
- 63g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1102mg
- Calcium
- 88mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 812MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.