Gangwon Corn and Red Bean Beombeok (3 servings)

Rinse dried hulled sticky corn and red beans separately; soak under cold water in the fridge 8–15 hours, then drain.

Briefly boil beans in fresh water, discard the first cooking water and rinse; drain corn.

Bring beans, corn and 1.4 L water to a boil in a heavy pot; simmer 70–100 minutes on medium-low, stirring.

Once beans mash easily and corn is tender throughout, add sugar and salt; add a little hot water if thick.

Stir about 5 minutes longer until thick, preventing scorching. Do not eat any hard, undercooked beans.