Gochujang Butter Beans
629kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 white onion diced
- 3 garlic cloves minced
- 1 tablespoon tomato puree
- 2 tablespoon gochujang paste
- 2 tablespoon soy sauce
- 350 g butter beans
- 125 ml water or vegetable stock
- 100 ml heavy cream double cream
- 50 g hard cheese grated
- ½ lemon juice
- 10 g cilantro to garnish
- 1 scallion thinly sliced, to garnish
- 1 teaspoon sesame seeds to garnish
Method
- Add the olive oil and butter to a pan, then add the diced white onion. Saute for 3-4 minutes, stirring occasionally, then add the minced garlic and cook for another 1-2 minutes.1 tbsp olive oil, 1 tbsp butter, 1 white onion, 3 garlic cloves
- Add the tomato puree and gochujang paste, stirring them into the onion mixture. Cook for a minute until the pastes have turned fragrant and deepened in color.1 tbsp tomato puree, 2 tbsp gochujang paste
- Add the soy sauce, butter beans, stock, and heavy cream. Leave to simmer on low heat for 10 minutes until the sauce has thickened. Stir occasionally.2 tbsp soy sauce, 350 g butter beans, 125 ml water or vegetable stock, 100 ml heavy cream
- Add the grated cheese and lemon juice to the pan, stirring both into the sauce.50 g hard cheese, ½ lemon
- Scatter over the cilantro, sesame seeds, and sliced scallions to garnish and serve.10 g cilantro, 1 scallion, 1 tsp sesame seeds
Nutrition
Calories629kcalCarbohydrates55gProtein27gFat39gSaturated Fat21gPolyunsaturated Fat2gMonounsaturated Fat13gTrans Fat0.2gCholesterol98mgSodium1383mgPotassium1275mgFiber15gSugar12gVitamin A1495IUVitamin C26mgCalcium386mgIron6mg
Notes
- Cooking the Gochujang Paste: I would recommend cooking the tomato puree and gochujang paste for about a minute with the onion and garlic before adding liquid - this blooms the flavor and gives the sauce a more intense, bold flavor.
- Cream: In this recipe we’ve used heavy cream (double cream), not coconut milk, for the richest result. You could swap it out for coconut milk if you prefer though.
- Cheese + lemon: Don’t skip either - the cheese adds umami, the lemon lifts the richness. It’s a lovely addition to a bold and spicy sauce to balance everything out.
- Storage: Fridge 4 days, freezer 3 months. This is one of those recipes that tastes even better the next day!