Korean Kidney Beans Recipes

KOREAN SPICED KIDNEY BEANS

Korean Spiced Kidney Beans image

A quick and easy vegetarian supper for those busy weeknights. Turn that can of beans into a tasty meal in no time. Adapted from "The Vegetarian Gourmet's Easy Low-Fat Favorites".

Provided by Fluffy

Categories Beans

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons soy sauce
3 tablespoons packed brown sugar
1/3 cup water
1 tablespoon ketchup
3 cloves garlic, crushed (or more, to taste)
1/2 teaspoon grated fresh ginger (or more, to taste)
1 (19 ounce) can kidney beans, rinsed and drained (or 2 cups cooked beans)
2 teaspoons cornstarch
1/4 cup water

Steps:

Combine soy sauce, brown sugar, 1/3 cup water, ketchup, garlic and ginger in a saucepan.
Add beans.
Bring to a boil over medium heat, stirring occasionally.
In a small bowl, dissolve cornstarch in 1/4 cup water.
Add to bean mixture.
Cook, stirring constantly, 1-2 minutes.
Serve over rice.

Nutrition Facts : Calories 230.4, Fat 1.1, SaturatedFat 0.3, Sodium 1598.6, Carbohydrate 44.5, Fiber 9.8, Sugar 18.2, Protein 11.6

KOREAN KIDNEY BEANS

Korean Kidney Beans image

A friend of mine passed this along to me a few weeks ago, and I can't thank him enough. Served over rice, this makes a great meal by itself. And it's so quick and simple to make!

Provided by Cluich

Categories Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup low sodium soy sauce
1/4 cup brown sugar, packed
1/3 cup water
1 tablespoon hoisin sauce
4 garlic cloves, crushed
1/2 teaspoon fresh ginger, grated
1 (19 ounce) can kidney beans, rinsed and drained (or 2 cups cooked beans)
2 teaspoons cornstarch
1/4 cup water

Steps:

Combine soy sauce, brown sugar, 1/3 cup water, hoisin sauce, garlic, and ginger, and kidney beans in a saucepan. Bring to a boil over medium heat, stirring occasionally.
In a small bowl, dissolve cornstarch in 1/4 cup water, and add to the bean mixture. Cook, stirring constantly, for a couple of minutes, until heated through.

Nutrition Facts : Calories 192.4, Fat 1, SaturatedFat 0.2, Cholesterol 0.1, Sodium 1000, Carbohydrate 38.4, Fiber 7.5, Sugar 17.2, Protein 8.2

KONG JABAN (KOREAN SWEET BLACK BEANS)

Kong Jaban (Korean Sweet Black Beans) image

Cook black beans with soy sauce, then sweeten with sugar and flavor with sesame oil for these sweet and savory banchan.

Provided by Hooni Kim

Categories Bean Sesame Oil Sesame Soy Sauce

Yield Makes 3 cups

Number Of Ingredients 6

Ingredients

1¼ cups dried black beans, rinsed and picked over
2 quarts dashi or water, plus more if needed
1 cup soy sauce
¾ cup sugar
2 tablespoons toasted sesame oil
1 tablespoon toasted sesame seeds

Steps:

Soak the beans in enough water to cover them by 3 inches in a covered container in the refrigerator for 8 to 12 hours.
Drain the beans, put them in a pot, and add the dashi or water and soy sauce. Set over medium-high heat and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer and cook for 1 hour, stirring the beans on a regular basis. The level of liquid will reduce as the beans cook; once it gets to the point where it does not completely cover the beans, you will need to stir more often to ensure that the beans cook evenly. After an hour, the beans should be tender but still retain a little bite. If they are still hard, add more dashi or water and cook for 15 to 20 minutes longer, until the beans are tender with a little bite.
Add the sugar, sesame oil, and sesame seeds to the pot and mix well. (It's important to wait to add the sugar until the beans are tender, as adding it in the beginning will cause the beans to harden when refrigerated.) Let the beans cool slightly, then transfer to an airtight container and refrigerate until chilled. (The beans will keep for up to 2 weeks in the refrigerator.)
Serve the beans cold with hot rice.

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