Yield: 4 servings
|½ cup||Round red beans|
1. Quickly wash the red beans in cold water. Rinse the rice.
2. Bring the red beans to a boil in 2 cups water, then simmer for 20 minutes over a low flame. Add the rice and cook for 20 more minutes or until dry.
Variation: For a less pronounced red bean taste, bring a dozen red beans to a boil in 2 cups water. Then simmer for 20 minutes. Add slightly less than 2 cups rice, boil a second time, then steam until dry.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright