Red Beans 팥

Although relatively new in western countries, these tiny (approximately 5 mm) reddish-brown beans have been very popular throughout Asia for many centuries. Their naturally high sugar content makes them excellent ingredients for dessert dishes. They are the main ingredient for red bean soup, which is served as a special main dish. They are cooked with rice along with other multigrains. It's also common for red beans to be made into a paste used in a variety of pastries and dessert dishes, including traditional rice cakes. Just like any other beans, they are high in fiber which helps lower cholesterol levels, and thus also lowers risk of heart disease. They are usually sold dry.