 The "muk" have a bland flavor, so are served seasoned with soy sauce, sesame oil and crumbled seaweed or other seasonings such as "tangpyeongchae".Cultivation of azuki beans dates back to ancient times according to an excavation from Odong-ri, Hoeryong, North Hamgyong Province, which is assumed to be that of Mumun period (approximately 1500-300 BCE).Azuki beans are generally eaten as "patbap", which is a bowl of rice mixed with the beans, or as a filling and covering for "tteok" (rice cake) and breads.