Korean-style Bean Stew

Name: Korean-style Bean Stew
Cuisine: African, European, Moroccan, Asian, Mediterranean, American, French, Greek, Japanese, Southern
Ingredients: 2 tbsp sesame oil; 160g spring onions (about 10), roughly sliced (reserving some for garnish); 50g piece of root ginger (about 5cm), grated; 2 garlic cloves, grated; 400g tin black beans, drained and rinsed; 1 tbsp gochujang (or any chilli bean paste); 2 tsp cornflour; 1 tbsp soy sauce; 160g green beans, roughly chopped; ½ vegetable stock cube; 300ml boiling water; 200g firm tofu (smoked flavour, or plain), cut into 1.5cm cubes; 10g sesame seeds, to serve

1 step

Updated at: Thu, 17 Aug 2023 01:07:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories440.7 kcal (22%)

Total Fat19.5 g (28%)

Carbs40.5 g (16%)

Sugars8.1 g (9%)

Protein24.2 g (48%)

Sodium1198.3 mg (60%)

Fiber14 g (50%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 Tbspsesame oil

160gspring onions

roughly sliced, reserving some for garnish

50groot ginger

grated

2garlic cloves

grated

400gtin black beans

drained and rinsed

1 Tbspgochujang

or any chilli bean paste

2 tspcornflour

1 Tbspsoy sauce

160ggreen beans

roughly chopped

0.5vegetable stock cube

300mlwater

boiling

200gfirm tofu

smoked flavour, or plain, cut into 1.5cm cubes

10gsesame seeds

to serve

Instructions

Step 1

1Heat the sesame oil in a casserole dish over a medium heat, add the spring onions, ginger and garlic and sauté gently for 5 minutes until softened. 2Add the black beans, gochujang, cornflour and soy sauce and stir for a minute before adding the green beans, stock cube and boiling water. 3Bring to a simmer, then add the tofu and cook for 5–6 minutes. 4Remove from the heat and serve sprinkled with the sesame seeds and the rest of the spring onions.