A variety of adzuki beans (Vigna angularis) that are black. In Korean, they are called geomeunpat (검은팥; "black adzuki beans"), geomjeongpat (검정팥; "black adzuki beans"), heukdu (흑두; 黑豆; "black beans"), or heuksodu (흑소두; 黑小豆; "black small beans"). , a 1466 medical book, mentions it using the name geomeunpɑt (거믄팥). Confusingly, the Japanese Okinawan kuroazuki (黒小豆; "black adzuki beans") are not adzuki beans, but black cowpeas (Vigna unguiculata).
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| - Black adzuki bean (en)
- 검은팥 (ko)
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| - 검은팥은 껍질 색이 검은 팥이다. 검정팥, 흑두(黑豆), 흑소두(黑小豆)로도 부른다. 1466년(세조 12년)에 간행된 《》에는 "거믄"으로 기록되어 있다. 붉은 팥보다 껍질이 얇아 벗기기 쉬운 검은팥을 거피팥으로 부르기도 한다. 거피한 팥은 흰색으로, 떡고물이나 개피떡 등에 들어가는 팥소를 만들 때 쓴다. (ko)
- A variety of adzuki beans (Vigna angularis) that are black. In Korean, they are called geomeunpat (검은팥; "black adzuki beans"), geomjeongpat (검정팥; "black adzuki beans"), heukdu (흑두; 黑豆; "black beans"), or heuksodu (흑소두; 黑小豆; "black small beans"). , a 1466 medical book, mentions it using the name geomeunpɑt (거믄팥). Confusingly, the Japanese Okinawan kuroazuki (黒小豆; "black adzuki beans") are not adzuki beans, but black cowpeas (Vigna unguiculata). (en)
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hanja
| - none (en)
- 黑小豆 (en)
- 黑豆 (en)
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hangul
| - (en)
- 거피팥 (en)
- 검은팥 (en)
- 검정팥 (en)
- 흑두 (en)
- 흑소두 (en)
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| - A variety of adzuki beans (Vigna angularis) that are black. In Korean, they are called geomeunpat (검은팥; "black adzuki beans"), geomjeongpat (검정팥; "black adzuki beans"), heukdu (흑두; 黑豆; "black beans"), or heuksodu (흑소두; 黑小豆; "black small beans"). , a 1466 medical book, mentions it using the name geomeunpɑt (거믄팥). The skin is thinner than that of the usual red adzuki beans, thus it is often husked prior to cooking, which gave this cultivar the name geopipat (거피팥; "dehulled adzuki beans"). White adzuki bean powder (geopipat-gomul) and white adzuki bean paste (geopipat-so) made from husked black adzuki beans are used in Korean rice cakes and confections. Confusingly, the Japanese Okinawan kuroazuki (黒小豆; "black adzuki beans") are not adzuki beans, but black cowpeas (Vigna unguiculata). (en)
- 검은팥은 껍질 색이 검은 팥이다. 검정팥, 흑두(黑豆), 흑소두(黑小豆)로도 부른다. 1466년(세조 12년)에 간행된 《》에는 "거믄"으로 기록되어 있다. 붉은 팥보다 껍질이 얇아 벗기기 쉬운 검은팥을 거피팥으로 부르기도 한다. 거피한 팥은 흰색으로, 떡고물이나 개피떡 등에 들어가는 팥소를 만들 때 쓴다. (ko)
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