Looking for a quick and easy meal? Check out my Korean-Style Butter Beans! They're comforting, vibrant, and take less than 15 minutes to make!
About This Recipe
Around a year ago, I listened to a podcast all about beans. The episode dived deep into the importance of legumes not only for our health but for our planet. They interviewed Amelia Christie-Miller, Founder of the Bold Bean Company who is making beans cool. She and the team at the Bold Bean Co are total legends and are selling jars of beans of the highest quality...and they're absolutely delicious.
So, I fancied making a dish with their butter beans, but with an Asian twist, et voila, here you have Korean-Style Butter Beans with rice, cabbage, and a soft-boiled egg!
Ingredients for These Korean-Style Butter Beans
This is an incredibly simple recipe! All you need that is pretty crucial to the dish are Gochujang and Gochugaru flakes, both Korean ingredients...
- Gochujang - or red chilli paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. If you love gochujang and are looking for some more recipes to use it in, then you've got to check out my top 10 gochujang chicken recipes post!
- Gochugaru flakes - Korean red pepper flakes. If you don't have gochugaru, then check out my blog post where I share 11 of my top gochugaru substitutes with you!
You can buy both of these at any Asian supermarket! They're also becoming more widely available in mainstream supermarkets as they become more popular!
The other ingredients:
- Butter Beans
- Cabbage
- Soy sauce
- Sesame Oil
- Sugar
- Fish stock cube
- Garlic
- Oil
- Egg
- Spring onion
- Rice
Variations & Substitutions For This Recipe
I'm afraid that for this recipe, as I mentioned above, the Korean elements (Gochujang and Gochugaru flakes) are pretty important for the unique taste and flavouring of this recipe. However, other elements within this dish can be subbed!
- Cabbage - any veggie you fancy! Pak Choi, courgette, red pepper, green pepper, aubergine...
- Fish Stock cube - absolutely you can use whichever stock you'd like for this recipe. If you don't fancy fish stock I'd recommend using veggie stock or chicken stock.
- Egg - totally optional, but I love the creaminess it adds.
- Rice - obviously, you can have these butter beans with noodles, toast, or pasta if you fancy!
- Beans - I've used butterbeans for this recipe, but in my 15 best substitutes for borlotti beans blog, you can find an array of great butterbean substitutes too!
Korean-Style Butter Beans
Ingredients Â
- 1 tablespoon vegetable oil
- 1 tablespoon gochujang
- ½ tablespoon gochugaru flakes
- 1 tablespoon soy sauce
- ½ tablespoon sesame oil
- 1 ½ teaspoon sugar
- ½ fish stock cube
- 1 garlic clove, minced
- 100 ml water
- 150g butter beans
- Handful cabbage, roughly chopped
- 1 egg
- 1 spring onion, finely chopped
- 1 portion of rice, noodles, toast, or pasta!
InstructionsÂ
- Drizzle your vegetable oil to a medium-sized pan and place it on medium heat. Add in your gochujang, gochugaru flakes, soy sauce, sesame oil, sugar, fish stock cube, and minced garlic clove. Give it a good stir and fry for 3 minutes.
- Pour in your water, stir, and leave to simmer until thickened.
- Time to prepare whatever you've decided to have with your beans, whether it be rice, noodles, toast, or pasta!
- In a small pan, pour in 400ml of boiling water and your egg. Boil for 5 ½ minutes. Remove your egg and place it in cold water while you finish cooking your meal.
- Once your Korean sauce has thickened slightly, add in your butter beans and chopped cabbage. Stir to coat the beans and cabbage in your sauce.
- Once everything is ready, serve up your rice, beans & cabbage, soft-boiled egg, and top with a sprinkle of sliced spring onion, and enjoy!
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