Patbingsu

1. Rinse the Adzuki beans thoroughly. In a pot, cover the Adzuki beans with plenty of Water and bring to a boil. Boil for 5 minutes, then drain and discard the Water to remove bitterness.

2. Return the blanched Adzuki beans to the pot, add 1000g fresh Water (or enough to cover by several inches). Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the beans are very tender and easily crushed. Add more Water if needed to keep them submerged.

3. Once the Adzuki beans are tender, drain most of the cooking liquid, leaving just enough to mash. Add 150g White sugar and Salt. Mash the beans with a potato masher or the back of a spoon until the desired consistency is reached. Let the red bean paste cool completely.