Korean Gochujang Beans and Rice Bowl

Ingredients

• 1 cup Cooked rice (white or brown)
• 1 can (15 oz / 425 g) Canned kidney beans (drained and rinsed)
• 1.5 tbsp Gochujang
• 1 tbsp Soy sauce (or tamari)
• 1 tsp Sesame oil
• 1 tsp Sesame seeds(optional)
• 1 medium Cucumber
• 1 tbsp Rice vinegar
• 0.5 tsp Sugar(optional)
• 1 clove Garlic(optional)
• 0.5 tsp Ginger (grated)(optional)
• 2 tbsp Water(optional)

Instructions

1. 1

   Prep (about 10 minutes): Rinse and drain the beans. Mince the garlic and grate the ginger (if using). Slice the cucumber thinly, then toss with rice vinegar and sugar (if using) and set aside.

2. 2

   Cook (about 25 minutes): Heat a skillet over medium-high heat and add sesame oil. Add garlic and ginger (if using) and stir for 30 seconds. Add beans, gochujang, soy sauce, and water (if using). Stir to coat and cook, stirring often, until the sauce thickens and clings to the beans, about 12–15 minutes.

3. 3

   Finish: Taste and adjust with a little more soy sauce or gochujang if desired. Warm the rice (if needed).

4. 4

   Serve: Divide rice into bowls, spoon the gochujang beans over top, add the quick cucumber topping, and sprinkle sesame seeds (if using).