Patbingsu

Method

1. Rinse 50 g of dried adzuki beans under cold water, picking out any broken ones, then cover generously with cold water and leave to soak for 8 hours or overnight.
2. Drain the beans, put them in a small saucepan with fresh cold water to cover and bring to a hard boil for 2 minutes, then drain again — this first boil takes away the raw, bitter edge. Return the beans to the pan with 400 ml of water, bring to the boil, then cover and simmer very gently for 50-60 minutes, topping up with a splash of hot water if they look dry. They are ready when a bean crushes to a paste between finger and thumb.
3. Stir in 35 g of sugar and 1 pinch of salt and cook uncovered over a low heat, stirring often so nothing catches, for 8-10 minutes, until the beans sit in a thick glossy syrup and a spoon dragged across the pan leaves a brief trail. Leave some beans whole for texture. Cool, then chill in the fridge.