October 5, 2016

Korean-Style Green Beans

Recipe: Kristen Eppich

Gochujang, a fermented Korean condiment, perks up this veg dish with its smooth heat. Mirin is a sweet rice wine for cooking that’s similar to sake.


  • 1 1⁄2 beans, trimmed
  • 2 tbsp gochujang
  • 2 tbsp mirin
  • 1 tbsp honey
  • 2 tbsp water
  • 1⁄4 lb. pancetta, cut into 1⁄4″ dice
  • 1⁄2 cup sliced green onions
  • 2 tbsp chopped ginger
  • 2 tsp chopped garlic
  • 1 tsp sesame seeds


Yield: Serves 6

Prepare And Boil Beans

  1. Bring pot of water to boil. Prepare large bowl of ice water. Add beans to boiling water and cook for 2 to 3 minutes or until tender-crisp. Drain and plunge into ice-water bath until cold. Drain beans again and reserve.

Make Sauce

  1. Stir gochujang with mirin, honey and water until smooth. Set aside.

Finish Beans

  1. Heat large skillet or wok over medium. Add pancetta and cook, stirring occasionally until it’s crispy and fat is rendered, about 5 minutes. Spoon pancetta from pan and reserve. Leave 2 tbsp fat in pan and discard the rest. If your pancetta is very lean you may need to top up grease with enough vegetable oil to reach 2 tbsp.
  2. Increase heat to high. Add green onions, ginger and garlic. Cook 1 minute or until fragrant. Toss in beans and cook, stirring constantly 1 to 2 minutes or until heated through. Add gochujang mixture and cook 1 more minute or until sauce coats beans.
  3. Transfer to platter and sprinkle with sesame seeds and reserved pancetta.

Donna Griffith


House & Home October 2015


Ashley Denton