Black adzuki bean facts for kids

Black adzuki beans are a special type of adzuki bean. They are known for their dark, black color. These beans are a variety of the Vigna angularis plant. They are popular in Korean cooking and have some unique features.

What are Black Adzuki Beans?

Black adzuki beans are a specific kind of adzuki bean. They are part of the Vigna angularis plant family. Unlike the more common red adzuki beans, these beans have a black skin. They are often used in different dishes, especially in Korea.

Different Names for Black Adzuki Beans

In Korea, these beans have several names. One common name is geomeunpat (Hangul: 검은팥). This name simply means "black adzuki beans." Another similar name is geomjeongpat (Hangul: 검정팥).

Sometimes, they are called heukdu (Hangul: 흑두; Hanja: 黑豆). This means "black beans." They can also be called heuksodu (Hangul: 흑소두; Hanja: 黑小豆), which means "black small beans." An old medical book from 1466, called Gugeupbang eonhae, even mentioned them as geomeunpɑt (거믄팥).

How They're Used in Korea

Black adzuki beans have a thinner skin than red adzuki beans. Because of this, people often remove the skin before cooking them. When the skin is removed, they are called geopipat (Hangul: 거피팥). This name means "dehulled adzuki beans."

After being husked, these beans are used to make special ingredients. Geopipat-gomul is a white adzuki bean powder. Geopipat-so is a white adzuki bean paste. Both of these are made from the husked black adzuki beans. They are important ingredients in Korean rice cakes and sweet treats called confections.

A Common Mix-Up

It can be a bit confusing, but in Okinawa, Japan, there's something called kuroazuki (黒小豆). This name also means "black adzuki beans." However, these are not actually adzuki beans. Instead, they are a type of black cowpea (Vigna unguiculata). So, even if the name sounds similar, they are different kinds of beans!