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HANMADANG

Red Bean

A Red Bean Story
Made with Time and Care

Red Bean Story

ORIGIN

The Origins of Red Beans
with a Long History of Cultivation

  • Origins

    An Asian crop long grown in
    China, Korea, and Japan.

  • Everyday Uses

    Used in red bean rice,
    toppings, and sweet paste.

  • Tradition

    Patjuk on the winter solstice,
    shared to wish health and ward off bad luck.

FLOWERING

Slender, long cylindrical pods
Red bean flowering.

  • Pod
    shape

    Slender, long cylindrical
    pods, each containing
    4–8 beans.

  • Growing
    conditions

    Similar to soybeans,
    but prefers slightly
    more moisture.

  • Sowing
    time

    Adapts well even
    when planted
    late—can be sown
    until early July.

  • Maturity
    signs

    Pods and leaves turn
    yellow/brown and dry
    as they mature.

  • Harvest
    timing

    Harvest when
    70–80% of the crop is
    mature, typically early
    to mid-October.

Benefits

Rich in Vitamin B & Protein

Red beans are rich in B vitamins and protein, which help support carbohydrate metabolism, reduce feelings of fatigue, and aid memory health. In particular, red beans contain one of the highest levels of vitamin B1 among grains.

Benefits

Rich in Anthocyanins

The red color of red beans comes from anthocyanins, powerful antioxidants that help neutralize free radicals in the body. They may also help prevent a decrease in acetylcholine, supporting cellular health and helping slow cell aging.

Benefits

Reduces Bloating &
Supports Blood Pressure

Red beans are rich in potassium, which helps the body flush out excess sodium. This can support reduced bloating/swelling and help maintain stable blood pressure.

STORY VIDEO

The Origins of Red Beans
with a Long History of Cultivation