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Introduction

Danpat (단팥) means “sweet red bean.” It is made by simmering pat, small red adzuki beans, with sugar until soft and jammy. Danpat is everywhere in Korean sweets: it crowns a bowl of patbingsu shaved ice, fills bungeoppang (fish-shaped pastries) and hoppang steamed buns, and coats or fills many rice cakes. You can cook it from dried beans or buy it ready-made in cans and pouches at Korean markets.

Danpat at a Glance

Quick facts

What it is: sweetened cooked red adzuki beans, whole or mashed
Main ingredients: red adzuki beans, sugar, a pinch of salt
Taste: sweet, earthy and nutty with a soft, slightly grainy texture
Main uses: patbingsu, bungeoppang, hoppang, rice cakes, red bean bread, sweet red bean porridge

What is Danpat Made Of?

Only beans, sugar and a little salt. Adzuki beans are boiled once and drained to remove bitterness, then simmered again until they crush easily, and finally cooked with sugar until thick. The salt is important: a small pinch makes the sweetness taste rounder. Store-bought versions may add starch syrup or other sweeteners, so check the label.

Types of danpat

Tong-pat (whole bean): beans kept mostly whole, the classic bingsu topping.
Pat-angeum (red bean paste): mashed or smooth paste for buns and pastries.
Canned bingsu red bean: extra-sweet, loose beans sold for shaved ice.
Pat-gomul (red bean crumbs): dry, crumbly steamed beans used to coat rice cakes.

What Does Danpat Taste Like?

Danpat tastes sweet and mellow with an earthy, almost chestnut-like flavor. Homemade versions are usually less sugary than Western jams, so the bean flavor comes through. Against icy milk flakes in patbingsu, it tastes rich and comforting.

Popular Korean Dishes That Use Danpat

Patbingsu

Shaved ice topped with sweet red beans, rice cakes and condensed milk. Recipe below.

Bungeoppang

Fish-shaped waffle pastries filled with red bean, a winter street snack.

Hoppang

Soft steamed buns with red bean filling, sold warm at convenience stores.

Danpat-juk

Sweet red bean porridge with chewy rice balls made from chapssal-garu.

Easy Patbingsu Recipe (Serves 2)

Ingredients

1 1/2 cups (360 ml) milk
2 tbsp sweetened condensed milk, plus more to drizzle
3/4 cup danpat (homemade or canned)
A handful of small chewy rice cakes or chopped injeolmi
1 tbsp roasted soybean powder (optional)

Homemade danpat (makes about 2 cups)

1 cup (200 g) dried red adzuki beans, rinsed
2/3 cup (130 g) sugar
1/4 tsp salt
Boil the beans in plenty of water for 5 minutes, drain, then cover with 5 cups fresh water and simmer, partly covered, 60–90 minutes until very soft. Add water as needed. Stir in the sugar and salt and cook, stirring, 10–15 minutes until thick. Cool completely.

Instructions

Mix the milk and condensed milk, pour into a shallow freezer container or ice cube trays and freeze for at least 5 hours.
Chill two serving bowls in the freezer for 15 minutes.
Shave the frozen milk with a bingsu machine, or break it up and pulse in a strong blender or food processor until fluffy, or scrape with a fork.
Pile the milk ice into the cold bowls and top with a generous scoop of danpat, rice cakes and a sprinkle of soybean powder.
Drizzle with condensed milk and serve immediately, mixing everything together as you eat.

Tip: Freezing milk instead of water gives the soft, snowy texture of café-style Korean bingsu.

Where to Buy Danpat

How to Store Danpat

Homemade danpat keeps in an airtight container in the refrigerator for about 5–7 days. For longer storage, freeze it in small portions for up to 3 months and thaw in the refrigerator. Unopened cans can stay in the pantry until the date on the label; once opened, move the beans to a clean container and refrigerate.

Danpat FAQ

Are pat and adzuki beans the same?

Yes. Pat is the Korean word for the small red adzuki bean. Do not substitute kidney beans; they taste and cook differently.

Do I need to soak adzuki beans?

It is not required. Adzuki beans are small and cook without soaking, though soaking overnight can shorten the cooking time.

Why boil the beans and drain the first water?

The first quick boil removes some bitterness and astringency, giving a cleaner, sweeter danpat.

Is danpat the same as Japanese anko?

They are very similar sweet red bean preparations. Korean bingsu-style danpat is often looser and kept with more whole beans.

Conclusion

Danpat is the sweet heart of Korean desserts, and a pot of it turns into patbingsu, buns and rice cakes all week. For another bingsu style, try our injeolmi bingsu with konggaru, and learn more about Korean rice cakes in our tteok guide.

Korean Ingredients Guide

What is Danpat? Korean Sweet Red Bean Explained (+ Easy Patbingsu Recipe)

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