Gochujang Brothy Beans
Brothy beans are a love language, and spicy brothy beans are absolutely everything you need and more. These Gochujang Brothy Beans rely heavily on Korean flavors, with some twists of fresh fall herbs and a cured egg yolk mixed in. It's fusion but in the best way possible.
Ingredients
- 2 large egg yolks reserve the whites for another recipe!
- 1/4 cup tamari or soy sauce
- 1/4 cup olive oil
- 1/2 white onion sliced
- 2 sprigs rosemary stems removed
- 2 sprigs thyme stems removed
- 1 inch knob of ginger grated
- 1 tablespoon white miso paste
- 2 tablespoons gochujang add an extra tablespoon if you like extra heat!
- 1 tablespoon honey
- 2 cups vegetable stock
- 1 (15-ounce) can of butter beans drained and rinsed
- 1 tablespoon rice wine vinegar
Optional, for garnish
- Fresh mint, cilantro, or scallions roughly chopped
Instructions
- Begin by adding the egg yolks to the soy sauce. Use a spoon to cover them with a layer of soy sauce. Quickly "cure" these in the fridge while you prepare the rest of the recipe. (*Note: this step is completely optional, feel free to omit if egg yolks aren't your thing!)
- Add the olive oil to a large dutch oven and place on medium heat. Add in the sliced onion and cook for 2 minutes. Add in the rosemary and thyme and continue to cook for another 4-5 minutes until the onion is soft and transluscent.
- Add in the ginger and continue to stir and cook for another minute.
- In a separate cup, whisk together the miso paste, gochujang, honey and vegetable stock until smooth.
- Add the butter beans to the dutch oven and stir. Pour in the gochujang broth.
- Add the rice vinegar and let this come to a gentle simmer for about 6-8 minutes.
- Serve warm with crusty bread and garnish with tender herbs, if desired. If using the egg yolks, remove them from the soy sauce and place them directly in the bowls with the beans. Enjoy!