Hyacinth Bean
Hyacinth Bean (변두콩, 藊豆) is recorded in the Donguibogam as a spleen-harmonizing food herb. Its nature is slightly warm (some sources: slightly cold or neutral) and its taste sweet, associated with the Not specified in the source text meridians. Traditional uses recorded in the text include harmonizes the middle, lowers qi, relieves vomiting and diarrhea, resolves plant and alcohol toxin. Caution: The text says those suffering from cold-heat illness should not eat it, and for medicine the white kind is used.
Overview
Byeondukong, the hyacinth bean, is named in the Donguibogam as the "magpie bean" because its dark seed has a white line "like a magpie." The entry gives a clear quality rule: the seed has black and white kinds, the white is warm and the black slightly cool, and for medicine the white one is to be used. It records the bean for harmonizing the middle and lowering qi, for sudden turmoil with unstoppable vomiting and diarrhea, and for relieving the toxin of many plants and of alcohol.
In the Donguibogam
寶鑑
Traditional uses recorded in the Donguibogam
- Harmonizes the middle, lowers qi
- Relieves vomiting and diarrhea
- Resolves plant and alcohol toxin
Traditional applications recorded in the classical text
- Vomiting and diarrhea (classical)
- Alcohol toxin (classical)
Traditional preparation
Used with the skin removed and stir-fried with ginger juice, per the Ipmun.
This describes traditional preparation recorded in the classics, not a recommendation for use today. DonguiHub does not provide dosage guidance — consult a qualified professional before using any herb.
Cautions
Frequently asked questions
Why is it called the magpie bean?
The text says the dark seed has a white line running through it like a magpie's markings.
Which kind is used as medicine?
The white kind (white hyacinth bean); the white is warm and the black slightly cool.
Who should avoid it?
The text says people suffering from cold-heat illness should not eat it.
Sources
- 『동의보감』 탕액편, 허준, 1613 (원문) — 한문 원문
- 한의학고전DB (mediclassics.kr) — 원문 및 국역 자료 참조