Description
A vibrant and flavorful Korean-inspired side dish featuring fresh green beans sautéed in a spicy-sweet gochujang sauce, enhanced with garlic, ginger, and toasted sesame seeds for a perfect balance of heat and nuttiness.
Ingredients
Scale
Green Beans
- 1 pound fresh green beans, trimmed
Sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Cooking
- 1 tablespoon vegetable oil
Garnish
- 1 tablespoon sesame seeds, toasted
- Salt, to taste
Instructions
- Prepare the Green Beans: Trim the ends of the green beans, rinse them thoroughly under cold water, and drain well to remove any excess moisture.
- Make the Sauce: In a small bowl, combine gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger. Whisk until the mixture is smooth and well blended.
- Sauté Green Beans: Heat vegetable oil in a large skillet over medium-high heat. Add the green beans and sauté for about 5 minutes, stirring occasionally, until they are tender-crisp and develop slight char marks.
- Add Sauce: Pour the prepared gochujang sauce over the green beans in the skillet. Toss thoroughly to coat all the beans evenly. Continue to cook for 2 to 3 minutes, stirring frequently, allowing the sauce to thicken and caramelize lightly.
- Season and Finish: Remove the skillet from the heat. Taste and adjust salt as needed for seasoning.
- Serve: Transfer the green beans to a serving dish and sprinkle with toasted sesame seeds for garnish. Serve warm as a flavorful side.
Notes
- For an extra kick, add a pinch of crushed red pepper flakes to the sauce.
- You can substitute honey with maple syrup for a vegan alternative.
- Ensure green beans are not overcooked to maintain their crunch and vibrant color.
- To toast sesame seeds, dry roast them in a skillet over medium heat until golden and fragrant, about 2-3 minutes.
