In Korea, rice is served with most meals. For special occasions, it is common to eat red bean rice (pat bap), which is white, short-grain rice cooked with red beans. The rice gets a beautiful, light red-purple hue, and a subtle, slightly sweet and nutty, flavor from the beans. Red bean rice is not difficult to cook, but because the beans have to soak before cooking, it requires a little more planning ahead than cooking your usual white rice, and it is often easier to prepare the beans the day before you plan on cooking the red bean rice.
The white, short-grain, Korean rice can be found in most larger Asian grocery stores, but if you are having trouble finding Korean rice, Japanese sushi rice also works. For the red beans, look for Japanese azuki beans at the Asian grocery stores.
Some recipes online recommend that you cook the rice with the bean water, but I do not recommend that as the bean water will give the rice a slightly bitter taste.