Korean Gochujang Beans & Rice

Ingredients

• 1 cup Cooked rice
• 1 cup Canned kidney beans (drained and rinsed)
• 1.5 tbsp Gochujang
• 1 tbsp Soy sauce
• 1 tsp Brown sugar
• 1 clove Garlic (minced)
• 0.5 tsp Ginger (grated)
• 1 tsp Sesame oil
• 2 tbsp Water
• 2 tbsp Green onion (sliced)(optional)

Instructions

1. 1

   Prep (10 minutes): Mince the garlic, grate the ginger, slice the green onion, and drain/rinse the beans.

2. 2

   Cook (25 minutes): In a skillet over medium heat, add sesame oil, then cook garlic and ginger for 30–60 seconds until fragrant.

3. 3

   Cook (25 minutes): Stir in gochujang, soy sauce, brown sugar, and water; simmer for 1–2 minutes to loosen the paste.

4. 4

   Cook (25 minutes): Add the beans and simmer for 12–15 minutes, stirring occasionally, until the sauce thickens and coats the beans.

5. 5

   Finish and serve: Spoon beans over the cooked rice and top with green onion (optional).