Homemade Red Bean Paste (Anko, 팥앙금) – Sweet & Smooth Traditional Recipe

Red bean paste (Pat-angeum, 팥앙금), or Anko in Japanese, is a classic ingredient in East Asian desserts, especially in Korean, Japanese, and Chinese cuisine. This sweet and smooth paste is commonly used in mochi, bread, rice cakes (tteok, 떡), and pastries, offering a naturally sweet and slightly nutty flavor.

One of the most popular Korean street foods featuring red bean paste is Bungeoppang (붕어빵), a fish-shaped pastry filled with warm, sweet anko. This crispy, golden treat is a winter favorite, often enjoyed fresh off the griddle. Whether you’re making bungeoppang, tteok, or red bean-filled bread, this homemade anko recipe will elevate your desserts with its deep, natural flavor.

Making homemade red bean paste requires patience, but the result is far superior to store-bought versions—less artificial sweetness, more depth of flavor, and a fresher, more authentic taste. This recipe follows the traditional soaking and slow-cooking method to achieve a perfectly soft yet intact red bean texture.

Equipment

• Pot
• Bowl (Glass or Stainless)
• Strainer
• Cheese cloth
• Plastic wrap

Ingredients

• Red beans (azuki beans)
• Water
• Sugar

Instructions

1. Rinse the red beans thoroughly under running water. Pick out broken, insect-bitten, or under-ripened beans, as they can affect the final texture. Place the red beans in a large pot and add enough water to fully submerge them. Bring to a boil and let it cook for 20 minutes.
   
   
   
   
2. Check the beans. If the surface does not wrinkle, continue boiling for a few more minutes.
3. Once the beans develop a wrinkled skin, drain the water completely with a strainer. Rinse them under running water and drain again.
   
   
   
   
   
4. Return the beans to the pot and add fresh water (enough to fully submerge them). Bring to a boil again and let it simmer for 30 minutes.
   
   
   
   
5. Check if the beans are soft enough to mash with slight pressure. If they are still firm, continue boiling.
   
   
   
   
6. Place the cooked beans in a bowl of water and gently stir them. If the water becomes cloudy or stale, replace it and repeat 2–3 times, until the water runs clear.
7. Transfer the beans into a cheese cloth or fine-mesh strainer. Carefully squeeze out excess water without crushing the beans.
   
   
   
   
8. In a clean pot, add 350ml water and 500g sugar. If water level is not above red beans, add more water. Do not stir—stirring may cause the sugar to crystallize.
   
   
   
   
9. Add the drained red beans to the pot. Bring to a boil and simmer for 5 minutes, occasionally skimming off any foam that rises to the surface.
   
   
   
   
   
   
10. Turn off the heat and leave the pot overnight. This step allows the beans to gradually absorb the sugar syrup, enhancing the texture and flavor.
    
    
11. The next day, heat the pot over high heat. Bring the mixture to a boil for about 20 minutes, stirring occasionally. Continue skimming off any bubbles that form. Be careful not to mash the beans while stirring.
    
    
    
    
12. Boil until the syrup reduces and no longer forms bubbles. The paste should be thick enough to scoop with a spatula and hold its shape.
    
    
    
    
13. Place a scoop of red bean paste on a tray lined with plastic wrap. Cover it with a damp cotton cloth (squeeze out excess water first) to prevent drying.
    
    
    
    
14. Once fully cooled, you can use immediately or freeze for later use. Store in an airtight container in the fridge for up to a week or freeze in portions for up to 3 months.