Korean Beans
2 servings
60 minutes
Korean-style bean is a vibrant dish reflecting the rich traditions of Korean cuisine. Its origin is linked to Koreans' love for spicy, aromatic snacks that perfectly complement main dishes. Red beans soaked in warmth and spices acquire a rich flavor with a slight spiciness. The traditional cooking method involves boiling the beans multiple times, making them tender and absorbing spices. The key ingredient in this recipe is the seasoning for Korean carrots, which gives the dish its characteristic aroma. By adding fried onions and vegetable oil to the beans, we achieve a harmonious combination of softness, spiciness, and light sweetness. The dish pairs wonderfully with rice or fresh vegetables and can serve as an excellent snack or side dish. It will delight lovers of Eastern cuisine and those who appreciate rich flavor nuances.
1
Soak 1 cup of beans in water overnight.
- Red kidney beans: 170 g
2
In the morning, cook the beans. To do this, bring the beans to a boil in water, drain, rinse with cold water, and bring to a boil again — change the water three times and bring to a boil.
- Red kidney beans: 170 g
3
Sprinkle bitter seasoning for Korean carrots ('Magic Tree') to taste on the prepared beans, do not mix. About 1 teaspoon of seasoning for 2 cups of prepared beans.
- Korean carrot seasoning: 1 teaspoon
- Red kidney beans: 170 g
4
Fry the onion in vegetable oil (2 tablespoons of oil and 2 onions).
- Onion: 2 heads
- Vegetable oil: 2 tablespoons
5
Pour hot onion with oil over the beans directly on the seasoning, mix, and add salt.
- Onion: 2 heads
- Vegetable oil: 2 tablespoons
- Korean carrot seasoning: 1 teaspoon
- Red kidney beans: 170 g
- Salt: to taste