Korean Spiced Kidney Beans
Elevate your side dish game with these bold and flavorful Korean Spiced Kidney Beans! This quick 20-minute recipe combines tender kidney beans with a tantalizing blend of soy sauce, gochujang (Korean chili paste), and fragrant sesame oil, creating the perfect balance of savory, spicy, and slightly sweet flavors. Enhanced with minced garlic, ginger, and a drizzle of honey (or maple syrup for a vegan twist), this dish is a surefire crowd-pleaser. Garnished with toasted sesame seeds and fresh green onions, these beans make an irresistible protein-packed side or a hearty topping for steamed rice. Perfect for busy weeknights or as a unique addition to your Korean-inspired spread, this dish is a delicious fusion of simplicity and bold taste.
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Recipe Information
Ingredients
- 400 grams Canned kidney beans (drained and rinsed)
- 2 tablespoons Soy sauce
- 1 tablespoon Gochujang (Korean chili paste)
- 1 teaspoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey (or maple syrup for a vegan option)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 1 tablespoon Vegetable oil
- 1 teaspoon Sesame seeds (optional, for garnish)
- 1 stalk Green onions (sliced, optional garnish)
Instructions
Drain and rinse the canned kidney beans thoroughly and set aside.
In a small bowl, mix together soy sauce, gochujang, sesame oil, rice vinegar, and honey to create the sauce. Stir well to combine.
Heat a skillet over medium heat and add the vegetable oil.
Once the oil is hot, add the minced garlic and ginger to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the kidney beans to the skillet and toss to coat them evenly with the garlic and ginger.
Pour the prepared sauce over the beans and stir to combine. Let the beans simmer in the sauce for 3-5 minutes, stirring occasionally, to allow the flavors to meld.
Remove the skillet from heat and transfer the beans to a serving dish.
Sprinkle sesame seeds and sliced green onions on top for garnish, if desired.
Serve warm as a side dish or over steamed rice for a satisfying meal.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1963 mg | 85% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 22.6 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1464 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
