AI-generated imageGangwon-Style Waxy Corn and Red Bean Beombeok (4 Servings)
A traditional Gangwon winter snack made by simmering hulled waxy corn and adzuki beans until thick. Requires 12+ hours of refrigerated soaking and a long simmer.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash and soak the corn and beans separately in plenty of cold water in the refrigerator for at least 12 hours; discard soaking water.
- 02
Boil soaked corn in 1.6 L water in a heavy pot, then simmer about 90 minutes until the kernels become tender.
- 03
Boil beans once and discard first water; add 700 mL fresh water, bring to a boil and cook 40–60 minutes or until fully tender.
- 04
As the corn starch thickens the liquid, stir frequently against scorching; add hot water if necessary.
- 05
Mix thoroughly cooked beans into the corn, add 30 g sugar and 2 g salt and simmer 15–20 minutes more. Both must be fully tender.
- 06
Serve when thick; put leftovers in shallow containers and refrigerate at 4°C or below within 2 hours.
Helpful source links
Before you cook
Soak in the refrigerator, cook beans thoroughly until tender, stir to prevent scorching, and chill within 2 hours. Check labels for allergen cross-contact.
Image & source credits
AI-generated image.
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