Yanggang

How to Make Authentic Korean Yanggang (Sweet Red Bean Jelly) – Easy Traditional Recipe

Yanggang is Korea’s beloved sweet red bean jelly dessert – silky smooth, naturally plant-based, and surprisingly easy to make at home with just 4 ingredients. This traditional treat offers the perfect balance of subtle sweetness and earthy bean flavor, making it an ideal healthy alternative to processed sweets.

Learn to make authentic Korean Yanggang (sweet red bean jelly) with this easy recipe. Traditional plant-based dessert with smooth texture, perfect for tea time snacks.

If you’ve ever wandered through a Korean convenience store or attended a traditional tea ceremony, you’ve likely encountered Yanggang (양갱) – Korea’s iconic sweet red bean jelly that has captured hearts for generations. This silky, subtly sweet dessert represents the perfect intersection of traditional Korean confectionery and modern healthy snacking, offering a naturally plant-based treat that satisfies your sweet tooth without overwhelming it.

Yanggang holds a special place in Korean culture, often serving as a nostalgic childhood snack and a sophisticated accompaniment to tea. Unlike its overly sweet Western counterparts, this elegant jelly showcases the natural earthiness of red beans while maintaining just enough sweetness to feel indulgent.

What Makes Yanggang Authentically Korean?

While Yanggang originated from the Japanese confection Yokan, which itself evolved from Chinese yang geng (a mutton soup), the Korean adaptation tells a fascinating story of cultural transformation. After Korea’s liberation in 1945, Haitai Confectionery took over an abandoned Japanese factory and began producing what became distinctly Korean-style Yanggang.

The Korean version distinguishes itself through its particular balance of sweetness and texture. Korean Yanggang typically features a silky consistency with subtle sweetness that captures the light earthiness of natural red beans, making it less dense than traditional Japanese Yokan while maintaining the signature smooth, gel-like texture that melts beautifully on the tongue.

Essential Ingredients for Authentic Yanggang

Main Ingredients

Pat (팥) – Azuki Red Beans

1. Korean name: 팥 (pat), pronounced “paht”
2. Flavor profile: Earthy, mildly sweet with subtle nuttiness
3. Essential role: The star ingredient providing the distinctive flavor and creamy base
4. Quality markers: Look for small, dark red beans with uniform size
5. Substitutions: While some use black beans, traditional pat creates the authentic taste
6. Storage: Dried beans keep for 2+ years in airtight containers

Agar (한천) – Korean Seaweed Gel

1. Korean name: 한천 (hancheun), pronounced “hahn-chuh-un”
2. Function: Creates the signature jelly texture, traditionally made from agar-agar seaweed harvested from Korean shores
3. Why essential: Unlike gelatin, agar sets at room temperature and holds firm even in warm weather
4. Sourcing: Find in Asian grocery stores or online, often sold as powder or flakes
5. Substitution: Unflavored gelatin works but creates a softer texture and isn’t plant-based
6. Storage: Keeps indefinitely in dry conditions

Sugar (설탕) – Sweetening Agent

1. Korean approach: Traditional recipes use minimal sugar to highlight bean flavors
2. Variations: Brown sugar adds depth, while white sugar keeps the clean red bean taste
3. Adjustment tip: Start with less sugar than Western desserts – you can always add more

Salt (소금) – Flavor Enhancer

1. Role: A pinch enhances the natural sweetness and balances flavors
2. Korean preference: Fine sea salt works best

Optional Flavor Additions

Chestnuts (밤 – bam): Add texture contrast and seasonal Korean appeal Vanilla extract: Modern addition for subtle aromatic enhancement Green tea powder: Creates beautiful color variation

Step-by-Step Yanggang Instructions

Preparing the Red Bean Paste (40 minutes)

1. Rinse and sort 1 cup dried azuki beans, removing any stones or damaged beans
   
2. Boil for 30 minutes in 6 cups water over medium-high heat until beans are completely soft
3. Strain and mash the cooked beans through a fine mesh sieve or food mill
4. Cook the paste in a heavy-bottomed pot, stirring constantly until thick and smooth (about 10 minutes)

Critical technique: The key to silky Yanggang is eliminating bean skins completely during the sieving process.

Creating the Jelly Base (15 minutes)

1. Dissolve agar – Mix 2 teaspoons agar powder with ¼ cup cold water, then bring to a rolling boil
2. Combine ingredients – Add red bean paste, ½ cup sugar, and a pinch of salt to the agar mixture
3. Cook until unified – Stir continuously for 5-7 minutes until completely smooth and glossy
4. Taste and adjust – Add more sugar if desired, remembering Korean desserts lean less sweet

Setting and Finishing (60-120 minutes)

1. Pour into molds – Use rectangular containers or individual molds for traditional presentation
2. Cool completely – Allow to reach room temperature (30 minutes), then refrigerate for 1-2 hours
3. Unmold carefully – Run a knife around edges and invert gently
4. Slice for serving – Cut into neat rectangles approximately 2×3 inches

Recipe Variations and Modern Adaptations

Traditional Regional Variations

Chestnut Yanggang (밤양갱): Recently popularized by singer Bibi’s viral song “Bam Yanggang,” featuring whole cooked chestnuts embedded in the jelly

Green Tea Yanggang: Incorporates matcha powder for beautiful color and subtle bitterness

Sweet Potato Yanggang: Uses sweet potato instead of red beans, popular among Western palates

Quick Modern Versions

Using Canned Red Bean Paste: Reduces prep time significantly while maintaining authentic flavors

Individual Portion Molds: Perfect for modern presentation and portion control

Layered Versions: Alternating red bean and green tea layers for visual appeal

Korean Ingredient Deep Dive

Understanding Red Bean Culture

Red beans (azuki) offer impressive nutritional benefits including high protein content, fiber, and antioxidants. In Korean culture, red beans symbolize protection from evil spirits and are considered auspicious, often appearing in celebration foods and traditional ceremonies.

Purchasing authentic pat: Look for “azuki beans” or “red beans” in Asian markets. Avoid substituting with kidney beans or other varieties, as they lack the specific starchy quality needed for smooth paste.

Preparation variations: Some families prefer leaving slight texture in their bean paste, while others strain multiple times for ultra-smooth results. The traditional method involves patient sieving to achieve the signature silky texture.

Agar vs. Gelatin in Korean Cooking

Korean agar derives from seaweed specifically harvested and processed from Korean coastal waters. This creates a firmer set than gelatin and maintains texture even in warm conditions – crucial for traditional Korean sweets served at room temperature.

Quality differences: Premium Korean agar produces clearer, firmer results. The labor-intensive process of harvesting and processing seaweed contributes to agar’s higher cost compared to gelatin.

Nutritional Profile and Health Benefits

A typical serving (50g) of Yanggang contains approximately 80-100 calories, with 0.5g fat, 18-20g carbohydrates, and 3-4g protein. The dessert is naturally:

1. Fat-free and cholesterol-free
2. Rich in plant-based protein from red beans
3. High in dietary fiber supporting digestive health
4. Lower in sugar than most Western desserts
5. Naturally gluten-free when made with agar

Red beans provide antioxidants, folate, and minerals including iron and potassium, making Yanggang a surprisingly nutritious dessert choice.

Cultural Context and Serving Traditions

When Koreans Eat Yanggang

Tea time companion: Traditionally served chilled with bitter green tea or coffee to balance the sweetness

School snacks: Popular childhood treat for school picnics and after-school snacking

Gift giving: Often presented in beautiful boxes during holidays and special occasions

Modern resurgence: Recent viral popularity among Gen Z, particularly chestnut varieties, has renewed interest in traditional Korean sweets

Proper Korean Presentation

Traditional Yanggang appears as neat rectangular blocks, often individually wrapped for convenience. The packaging typically remains tightly attached to preserve freshness and facilitate clean eating.

Serving temperature: Always serve chilled for optimal texture and refreshing experience

Portion sizes: Korean portions tend to be smaller than Western desserts, typically 40-50g pieces

Troubleshooting Guide

Common Problems and Solutions

Grainy texture: Usually indicates insufficient sieving of bean paste or inadequate cooking time Too soft to unmold: Increase agar ratio or ensure complete boiling of agar mixture

Too sweet/bland: Korean desserts balance sweetness with bitter beverages – adjust sugar gradually Cracking during cooling: Cover with plastic wrap directly touching surface to prevent skin formation

Storage and Reheating

Refrigerator storage: Keeps 4-6 days wrapped in plastic Freezing: Not recommended as texture changes significantly

Serving after storage: Return to room temperature for 15-20 minutes before serving

FAQ Section

What makes this recipe authentically Korean?

Authentic Korean Yanggang uses specific ratios that create subtle sweetness highlighting natural red bean flavors, different from the denser Japanese Yokan. The Korean adaptation developed its own identity after 1945, becoming less sweet and more focused on bean quality. Key authenticity markers include using pat (azuki beans), Korean-style agar preparation, and the traditional rectangular presentation that makes it easy to share.

What if I can’t find Korean agar or azuki beans?

Asian grocery stores or online retailers like H-Mart, Weee!, or Amazon carry authentic Korean agar powder and pat. For agar substitution, use 7 grams (2¼ teaspoons) unflavored gelatin powder per packet, though this creates a softer, less authentic texture. Canned sweetened red bean paste works for quick versions, but adjust sugar accordingly. Never substitute with kidney beans or black beans as they lack the proper starch content and flavor profile.

How do I know when my Yanggang is properly set?

Properly set Yanggang should feel firm but slightly springy when gently pressed, similar to firm pudding consistency. The surface should appear smooth and glossy without cracks. When unmolded, it should hold its shape cleanly without sagging or breaking. If using agar, it sets at room temperature within 30-60 minutes. Gelatin versions need refrigeration for 2+ hours. The jelly should slice cleanly with a sharp knife and maintain neat edges.

What should I serve with Yanggang?

Traditional Korean serving pairs Yanggang with bitter green tea, as the contrasting flavors complement each other perfectly. Modern Korean families also enjoy it with black coffee or Americano. Essential traditional banchan aren’t needed since this is dessert, but consider serving with fresh fruit like Korean pears or persimmons. Avoid serving with sweet drinks as the combined sweetness becomes overwhelming. For special occasions, present with traditional Korean tea sets and small dessert plates.

Modern Recipe Scaling and Equipment

Kitchen Equipment for Best Results

Heavy-bottomed pot: Essential for even heating without scorching bean paste Fine mesh sieve: Critical for achieving silky smooth texture Food mill or immersion blender: Helps break down bean skins efficiently

Rectangular molds: Traditional shape, though any mold works Sharp knife: For clean slicing of finished jelly

Scaling for Different Serving Sizes

This recipe easily doubles or triples for larger gatherings. Maintain the same ratios: 1 cup beans : 2 tsp agar : ½ cup sugar. Large batches work well for potluck parties or meal prep.

Conclusion

Creating authentic Korean Yanggang connects you to generations of Korean culinary tradition while producing a naturally healthy, plant-based dessert that satisfies without overwhelming sweetness. This elegant jelly showcases how simple ingredients – red beans, agar, and minimal sugar – can create sophisticated flavors that rival any complex Western dessert.

Bottom Line: Master this foundational Korean sweet and you’ll understand the subtle art of Korean dessert-making, where restraint and quality ingredients create more satisfying results than excessive sweetness ever could.

Ready to Expand Your Korean Dessert Repertoire?

Try these related authentic Korean sweets: Hotteok (sweet pancakes), Bungeoppang (fish-shaped pastries), or Patbingsu (shaved ice dessert). Each offers unique insights into Korea’s diverse dessert culture.

Share your Yanggang success! Tag your homemade creations with #AuthenticKoreanCooking and help preserve these beautiful culinary traditions for future generations.