| Black adzuki bean | |
| Species: | Vigna angularis |
| Origin: | Korea |
| Korean name | |
| Hangul: | Korean: 검은팥 |
| Hanja: | none |
| Rr: | geomeunpat |
| Mr: | kŏmŭnp'at |
| Koreanipa: | pronounced as /ko/ |
A variety of adzuki beans (Vigna angularis) that are black.[1]
In Korean, they are called geomeunpat (; "black adzuki beans"), geomjeongpat (; "black adzuki beans"), heukdu (; "black beans"), or heuksodu (; "black small beans").[2] Gugeupbang eonhae, a 1466 medical book, mentions it using the name geomeunpɑt .[3]
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 (; "dehulled adzuki beans").[4] 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.[5]
Confusingly, the Japanese Okinawan kuroazuki (Japanese: 黒小豆; "black adzuki beans") are not adzuki beans, but black cowpeas (Vigna unguiculata).[6]