Korean Sandwiches with Red Bean Paste and Strawberries Recipe
Sweet-and-salty sandwiches with fluffy red bean paste and fresh strawberries are Korea’s answer to our jam-filled rolls. In Korea, similar combinations appear in bakery desserts, where anko (sweet bean paste) is tucked into buns, toast, and cookies. Here you get a breakfast-or-afternoon-snack version you can make in a few minutes and without any exotic equipment.
South Korea
Difficulty: Easy
🌅
Breakfast
🍿
Snack
🍰
Dessert
🌙
Supper
🌿
Mild
Sweet
Salty
Creamy
Filling
Fresh
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
Ingredients
- toast bread - 8 slice
- red beans cooked or canned - 150 g
- sugar - 60 g
- salt - 1 pinch
- milk - 40 ml
- butter - 20 g
- strawberries fresh or frozen - 150 g
- honey - 10 g
Main Ingredient:
red kidney beans
Preparation
- If you’re using dried beans, the day before pour plenty of cold water over them and leave to soak overnight. The next day drain the water, cover with fresh water, and cook over low heat for 50–60 minutes, until the beans are very soft and easily fall apart. Drain thoroughly.
- If you’re using canned beans, drain them in a sieve and rinse under running water to remove the brine.
- Transfer the cooked beans to a saucepan, add the sugar, a pinch of salt, and the milk. Heat over low heat for 5–7 minutes, stirring and lightly mashing the beans with a spoon, until the mixture thickens and resembles a thick jam with visible pieces.
- Remove the saucepan from the heat and blend the mixture into a smoother paste. If it’s too thick and hard to blend, add 1–2 tablespoons of milk. Set aside to cool slightly – the paste should be warm but not hot.
- Wash and dry the strawberries, then slice them thinly. If you’re using frozen strawberries, thaw them well and squeeze out any excess juice.
- Lightly spread one side of each slice of bread with a thin layer of butter.
- Heat a dry frying pan over medium heat. Place the slices in the pan, buttered side down, and toast for 2–3 minutes, until the bottom is golden and crisp. Remove from the pan.
- On the untoasted side of each slice, spread a thick layer of bean paste – about 1.5–2 tablespoons per slice. On half of the slices arrange the strawberry slices and drizzle them lightly with honey.
- Cover each strawberry-topped slice with another slice spread with bean paste, paste sides facing in, to form sandwiches. Press gently with your hand.
- Cut the sandwiches diagonally into triangles. Serve right away, while the bread is still slightly warm and the paste is soft.
Storage
In fridge:
2 days
Freezing:
No
Gotową pastę z fasoli przechowuj w szczelnym pojemniku w lodówce do 3 dni. Kanapki najlepiej smakują świeże; jeśli zostaną, owiń je w folię i zjedz w ciągu 24 godzin, przed podaniem możesz je lekko podgrzać na suchej patelni.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
