Korean red bean rice and side dishes (팥밥)

Hi everybody! Today I’m going to make patbap, rice with read beans. Patbap is very special. Somebody’s birthday? We make patbap. Family members who live far away coming back home? Mom is: “Oh, I made special rice today.” Red color is wards off bad spirits. This is red beans. It’s also called Azuki beans. You can easily find this at a Korean store, Japanese store, or Chinese store, or even health food store. These red beans are really dried hard. Each bean is like a small rock. When its cooked, it’s soft and kind of a little nutty. Good resource of protein and starch and also vitamins. Vitamin B, there’s a lot of lot of Vitamin B. So it’s good for your eyes, and good for your skin. To make patbap, first thing we have to do is make it tender. Tender enough. Everybody has a different method how to make it tender. But I found out this method is perfect. How to choose good red beans? So buy this kind of bright red, and a little purple beans. Let’s boil this. I’m going to use this half cup. Check out any dead beans are here. See? Really really pretty. I don’t see any dead beans. Leftover beans you just seal this. Nicely. And you don’t need to put this in the refrigerator! Just any place, cool place you can keep it. Any time you need red beans take it out and make this. Or today I’m using a half cup, maybe you can use, “Oh, I like to make a lot!” and then you can freeze this after boiling. And then I’m going to wash. Four cups of water I measured. And then I’m going to boil over medium high heat ten minutes. After that, I will just lower the heat to really low, and fifty minutes. Then perfect. Perfectly cooked. Perfectly cooked doesn’t mean that it’s mushy. Each bean should be firm. I’m going to eat patbap with doenjang-jjigae today and a few more side dishes. I like to show you how Maangchi is eating patbap. What kind of side dishes she’s eating together. One side dish I’m making wanjajeon, pan fried pancake, meat pancake made with beef. And this is flour and this is egg mixture. So I’m going to make a small ball. (pot is rattling from boiling) Like this. (timer goes off) Ten minutes! Let’s lower the heat. I turned down the heat to very low. And then I’m going to cook this for fifty minutes. Then let’s go back to our wanjajeon. This is not ground beef, I minced this with my own knife. Really delicious looking! And then coat with flour like this. Then I will wash my hands. This recipe is on my website. If you like to make wanjajeon you can make it very very easy. (gas ignites) Now my pan is heated. So I just add vegetable oil. Swirl this, spread like this. And then dip in the egg. And… Like this. Let’s add more oil. (sizzling) Korean housewives who have children going to school, especially junior high school, high school They have to make a special lunchbox – dosirak. And dosirak side dishes, all Mom’s love is melted. To make this dosirak you need to wake up early morning. I used to do that. I used to wake up 5:30, start by making rice and freshly made all side dishes. I don’t make a lot amount, just a small amount. Sometimes five side dishes, seven side dishes, I make this. And then it takes at least one or two hours. Nice. Well done. This guy is first, very cooked. You saw that really really easily you can make it, so gorgeous and pretty. Ok, one side dish done! Next side dish I prepared, mung bean sprouts and this is matchstick cucumbers I mixed with some salt. And squeezed out all the water, this is not much water here. And then I will add some salt. And sesame oil. And I added also garlic. This is also available on my website. You guys can make it. Fun, isn’t it? All the recipes are on my website, this is the ordinary Korean table setting. Sesame seeds… Toasted sesame seeds. Very crispy and nutty And, here. Hm, my! Smells so good! Wow looks so good. And also stew, doenjang-jjigae, Korean fermented bean paste stew I’m making. Because patbap is just rice, we need soup or stew. So I chose doenjang-jjigae. This one is very special. My friend, she’s living in New York, and she visited Korea where her mom is living And mom made this maesil, you know – plum. Maesil-jangajji. I like to taste today. Sweet and sour and salty. It’s a kind of pickle. These two more side dishes, kimchi and kkaktugi. Kkakdugi is cubed radish kimchi. (jazzy music) My timer is going to go off soon. I’m ready! (timer goes off)
Ok! Now it’s ready! Low heat, good. So red beans, it’s like this. Still firm. We are going to use this red bean water when I make rice. Short grain rice, just two cups. And let’s wash. I rinsed this a couple of times until the water is clear. Wash nicely. And pour out water as much as you can. Instead of adding water, I will just add the read bean water. I will wait until this red bean water cools down. If I put this hot water just right now, it may cook this rice. One… We need more. I will fill it up with water, cold water. And this is, two cups. Half cup. Add all the cooked red beans. You guys know that when I make white fluffy rice I never use salt. Because rice should be bland so that it goes well with salty side dishes. Most cooked rice is bland, but this patbap is different. I use a little bit salt. Half teaspoon salt. And then cover this. And soak for thirty minutes. (more jazzy music!) (alarm goes off)
Thirty minutes passed. Now it’s time to cook. I will cook this ten minutes. After that I’m going to open this and stir this. And then turn down the heat to low. I can’t wait to eat my food, I’m so hungry. (laughs) Ok my rice is, wow! Nice! Beautiful red color rice. And then turn down the heat to low. And then I’m going to cook another ten minutes over low heat. Then we are going to have fluffy rice. I made doenjang-jjigae here. Tofu, onion, shrimp, potato. Wow. Fluff the rice. Very shiny and well done. A bowl of patbap. Doenjang-jjigae is boiling… So this is a kind of table setting. Rice and spoon and chopsticks and my side dishes. Side dishes like this. Look at that! This is my patbap table setting. Let me taste my patbap. Cheers everybody! Mmmm! Rice is very fluffy, beans are soft and tender and nutty, and also a little salty because we added a little salt. Byt itself I can eat it but we have to eat with delicious side dishes. Broth tastes good and potato makes it a little thickened. My winter kimchi. These days the taste is at the peak! Perfect time. Mmmm! Mm! Spicy, crunchy, and pungent! So this patbap I can keep going on and on Instead of eating only one side dish, you have to eat a little bit of everything. The main dish is rice. Rice is very very important in Korean cuisine. So all these are side dishes, but all the nutrients are different. Today we made patbap, rice with red beans. Enjoy my recipe, see you next time, bye!

100 comments on “Korean red bean rice and side dishes (팥밥)”

  1. Trinh Nguyen says:

    Everything by hand ?

  2. Mayala Alvarez says:

    I do that differently

  3. Donya Lane says:

    My mom dragged us out of bed each school morning. The rest was up to us. LOL Wow, much respect for Korean/Asian moms!

  4. Carmelita Pruna says:

    wow all you cook ate awesome

  5. 루나민 says:

    Yiyebileceğim yemekler değil ama öyle bir yiyor ki acıktım :/

  6. Glory Abraham says:

    In India patbap is known as rajma chawal 😃

  7. Rica Cabuang says:

    Hi maangchi.. pls make more breakfast banchan combination. This looks yummy!

  8. heather kohut says:

    Why do you wash the rice?

  9. Antonio R says:

    I like so much sound you make when eating something…very nice. Hi Maangchi

  10. Thi Thai says:


  11. Hello Iheartyou says:

    So hungry😭😭😭😭

  12. C. Huseyin says:

    Spanish we call it Moro de habichuelas 😂 🤤

  13. Papi Moses says:

    Good now I'm hungry

  14. daxis 1234 says:

    I just discovered you. omg. I immediately went to Koreatown and got all the ingredients you used and started cooking. omg. you are amazing i love it!

  15. Maangchi says:

    One of my viewers submitted Italian caption! Thank you so much!

  16. Spectrum Bunny says:

    Hi Maangchi! This is probably an odd question but it's something I need cleared up. When you say something like "boil for ten minutes" do you mean from the time you turn on the burner, or the time the liquid actually starts boiling?

  17. 박지희 says:

    팥밥엔 역시 나물이지😁

  18. Sara Mora says:

    Me encanta la forma en que cocinas y la forma en que nos enseñas. Gracias

  19. dip166 says:

    Thanks for sharing this recipe, Maangchi!
    As you may know, here in Japan it’s called sekihan (赤飯) and I always loved it from the first time I tried it!
    However, whenever I asked my friends to please teach me how to make it, they usually replied “I don’t know how to” or “it’s too bothersome and difficult, just buy the instant stuff”… so I’m very happy for this comprehensive recipe and video =D

  20. Azzam Marhaba says:

    What is eanjajeon?

  21. Pavlina Lamprianou says:

    You're perfect

  22. ncnorthbound says:

    can you please tell me where to get that mortar and pestle? Thanks Jan

  23. Resty Antonio says:

    Watvhinh you vook makes me so hungry!

  24. Varia Siagian says:

    In my country Indonesia some people mixing fresh corn , cassava or sweet potato in rice

  25. Maangchi says:

    Russian caption is up now! One of my viewers submitted the caption for those who speak Russian! Thanks a lot! https://www.youtube.com/timedtext_video?msg=5&v=1FD6UtGEpoI

  26. Hanne N says:

    Thank you from Norway! Love youre recepies!

  27. Sanaa Sanaa says:


  28. DAIZY ODIDA says:

    I need a Korea foodie friend ..

  29. айна бекмагамбетова says:

    Почему нет перевода на русский язык? Большая просьба перевести!

  30. Sewphisticated Teacher says:

    The epitome of “I don’t want my food touching!!!”

    Looks delicious!!!

  31. Sarah Roberts says:

    What size is that yellow Le Creuset pot? I want one so badly 😭

  32. januar januar says:

    Maangchi share your foods i love to taste

  33. vernette loh says:

    Maangchi! Can you make pat bab with rice cooker?

  34. neonia hazelwood says:


  35. Ellza Satto says:

    Oishiii !!! 😋

  36. EuroKitty33 says:

    I enjoy watching you cook so much. I love how you wash your food, utensils everything. I feel like I am with a good friend in her kitchen and watching her cook – so relaxing!

  37. geanina 503 says:

    i love all your recipe😘 thanks for shares.

  38. Allan John M Enriquez says:

    Love it

  39. FAITH Garden by Elena says:

    This made me hungry. I started to watch some of your videos just last week. And I made three of your recipe dishes already: wanja-jeon, jjinpang-mandu & kkwabaegi. My family love it! Thanks for sharing 😊

  40. mariem ayari says:

    Love you'r recipes <3

  41. Kris B. says:

    your kids must be so incredibly proud of you, they are so lucky to have such a wonderful and talented chef mom! love all your effort and great recipes

  42. hershey3327 says:

    In Puerto Rico they made the same rice just with more seasoning. 🤗your recepie is delicious maagachi! Fighting!

  43. I Kozden says:

    What size is the la creuset pot she is using? Seems to be the perfect size for the rice dishes.

  44. J P says:

    My mom would also get up super early to make us delicious breakfast. And we would get yummy dishes for our lunch box. This was every day. Korean moms are so amazing in how much they do for their families. I miss my mom so much 😭😭😭

  45. viktoria an says:

    I like this rice so much…and 된장찌게…냠냠…

  46. Zoe Furyusss says:

    Your makeup is specially pretty in this video !

  47. Rainbow says:

    I'm Super duper hungry now after watching your videos and you are a great cook!One question,how do you even cook such delicious food?

  48. TRT Русский says:

    hmm why do you need to soak the beans if u mix the rice later with bean water? better to add rice after the beans are ready…

  49. ada deh says:

    Demeyere, le creuset… wow maangchi, all expensive cookware lol 😁

  50. Muna Salman Fraih says:


  51. simi s says:

    Thank you Maangchi! Going to try these soon. Love from India!

  52. راغبه الفردوس says:

    I feel love when I listen to you

  53. Khai Dam says:

    Nice … look very good …

  54. nazia javaid says:

    Can you make these recipe by using brown rice.

  55. Kausik Barua says:

    We Indians like to eat this red beans….

  56. leah howell says:

    It's does look really pretty I love the colour

  57. Ameena Zahra says:

    I feel like she is the universal mother making delicious food for her precious childrens from all over the world 😍👩❤💕
    Love you maangchi mama ❤

  58. Arkan Attariya says:

    I'm making it today with frozen red bean I boiled a while ago, so I don't have the water I boiled the beans. Does this mean my rice won't work?

  59. {sakura#12}combat cancer.مكافحه سرطان says:

    I know my Cookery is sooo hard .(sooo many foodstuffs in one meal )cz I try everythings I could to make it very healthy for poeple patients cancer . My Concentration on thim. I try learned thim by long vidoes in 30 minutes or more .
    My describe sooo Strange and new and at the same time delicious .

    Hope You enjoy watching this .

  60. 2007dolphinlover says:

    Hello, I made the rice with red beans but it smells super beany and the beans are quite hard. I asked my Korean friend and he said perhaps it's because I didn't soak them overnight and I came back to see if maangchi recipe said to do this but it's not in the video. Maybe it's common sense to leave to soak overnight and that's why it wasn't mentioned?! Or is the way I made it fine then??

  61. Laura Ortiz says:

    I recently went to a Korean grocery store near my house and it took all my self-control to not spend my entire paycheck there 😂

  62. Nasrin Javeh says:

    Ric not folly it's sticky.

  63. Tetei Fanai says:


  64. Светлана Максимова says:

    It's so pretty,Maangchi!!😘😘You are the best!Thanks!😘😘

  65. Шынар Толемисова says:

    Здравствуйте, мы не понимаем, пажалуста с переводом

  66. Shirley Berja says:


  67. ABBI Criadero de British Shorthair says:

    You are adorable

  68. Deep deep says:

    Thats simple rajma chawal man…prepared in every Indian household😄
    Also, you dont need to boil it for that long…just soak red beans overnight and pressure cook them next morning..you will save your time
    By the way, u explain too beautifully maangchi..lots of love😘😘

  69. Greg Haywood says:

    Mrs maangchi you so beautiful I always see you vedio l from Indonesia and you very good cooking.

  70. Gary A says:

    Royal! 👍

  71. Mudita Dixit says:

    Love from india.

  72. Mohammad Younis says:

    I love it when she says HI EVERYBODY 😂

  73. Samar Zaman says:

    how r u dear i like in yur recipes

  74. russ santos says:

    can i have some, maangchi? am drooling over here… 🙂 🙂 🙂

  75. kaosu starfox says:

    Here in my country it called Gallo pinto and we eated every day 😂

  76. Raul Galvão says:

    In Brazil we have a rice and beans plate called Baião, it's rice and beans with cheese and jerked beef. This recipe of your remided me of childhood when my nana made me baião.

  77. Nikhilesh Parida says:

    I love your recipe mam

  78. Samina Fareed says:

    Love you Maanchi
    You are great

  79. ayushi mehrotra says:

    In India, patbap is rajma chawal. Rajma is red beans and chawal is rice. It's my alltime favourite rice dish! Thank you Maangachi! Will definitely try them!

  80. 전헤라 says:

    너무 휼륭해요 ..👍👍 팥밥 너무 맛있죠 ^^

  81. Kamaljeet Kaur says:

    Maangchi loves to eat (Raajma Chaawal ) in Korean method😀😀😀😀

  82. Alert Zegi says:

    Really, yummy, look delicious 😍👍🏽

  83. momo says:

    Love your cooking ❣️

  84. maxi young says:

    한국에 사는 저보다 더 정통한식만 드시네요~

  85. zsuzsanna zsuzsanna says:

    Can you use canned beans?

  86. Khai Dam says:

    You really eat with gusto !

  87. Maangchi says:

    Malayalam caption was submitted by Anjana UB (YouTube)! Thank you, Anjana! https://www.youtube.com/timedtext_video?msg=5&v=1FD6UtGEpoI

  88. Sanja Simic says:

    You are too adorable!!!!!

  89. 먹자양양 says:

    너무 먹음직스럽게 보입니다 완전 고급 상인에요 잘 보고 잘 보고 갑니다 나중에 또 뵙겠습니다

  90. Meghna Ganguly says:

    Omg you're so cute 😭😭❤️😍

  91. Madhurima Saha says:

    Hi Maangchi🙋‍♀️
    Cooked this red bean rice today with fried corvina, bean sprouts and kimchi side dishes. Me and my husband liked it. Thank you from India.

  92. Ray Ibo says:

    what kind of rice was that???

  93. Fan of FRIENDS & TBBT says:

    I follow ur all veg recipes. They r easy n healthy. Thank you from India.

  94. Salbiju Wanniang says:

    Maangchi I am meban I'm from India meghalsya I love love love your cooking its sim ple and tasty 😍🥰😘👍👍👍👍👩‍🍳👩‍🍳

  95. पुर्णान्न मराठी रेसिपीज says:

    Hi Maangchi …l just love your recipies and your hosting !!Food connects people form all around the globe! Looking forward to More Vegetarian Recipes …Thank you so much!

  96. Nurhani Hanis says:

    Hi Maangchi! I love your make up today. You look so beautiful

  97. Monika Kaprysek says:

    A gdzie polskie napisy 🙁
    Muszą być!
    Pozdrawiam serdecznie

  98. suchi shrestha says:

    Can wanjajeong be made with minced chicken??

  99. 김동민 says:

    맛있어 보입니다.

  100. Debasmita Banerjee Actress says:

    Yummy recipe…
    put red beans in a bowl and pour room temperature water. Let it soak for Overnight. Then put it in a pressure cooker. After 5-6 whistles (10mins) your beans will be tender.

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