Gochujang Butter Bean Bake

• 份量: Serves 4
• 总时间: 24 minutes

配料

Spicy, creamy, deeply comforting - and done in one pan.

Butter beans simmered in a rich gochujang and coconut sauce, finished with a golden sesame panko crust under the grill. Minimal washing up, maximum payoff.

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For the gochujang beans:

2 tbsp olive oil

1 large onion

3 garlic cloves

1 red pepper

200g choi sum (or other leafy greens)

2 tbsp gochujang paste

1 tbsp soy sauce or tamari

1 tbsp rice vinegar

1 tbsp tomato purée

200ml coconut milk

2 × 570g jars butter beans, drained & rinsed

For the sesame panko topping:

100g panko breadcrumbs

1 tbsp olive oil

2 tbsp white sesame seeds

2 tbsp black sesame seeds

To serve:

Pak choi or extra greens

How to Make It:

步骤

Dice the onion, slice the garlic and red pepper. Slice the choi sum, keeping stems and leaves separate.

Heat olive oil in an ovenproof pan over medium heat. Add onion with a pinch of salt, cook 5–6 mins until soft. Add garlic for 1 min, then pepper and choi sum stems for 3–4 mins.

Stir in gochujang, soy sauce, rice vinegar and tomato purée.

Pour in coconut milk, add butter beans and simmer 8–10 mins until glossy and creamy. Stir in choi sum leaves until wilted.

Mix panko with olive oil and sesame seeds, scatter over the top and grill for 5–6 mins until golden and crisp.

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