Korean-Style Green Beans
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 lb.green 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
Directions Yield: Serves 6
Prepare And Boil Beans
- 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.
- Stir gochujang with mirin, honey and water until smooth. Set aside.
- 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.
- 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.
- Transfer to platter and sprinkle with sesame seeds and reserved pancetta.