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Gochujang Miso Butterbeans
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Gochujang Miso Butterbeans

30 minServes 3Nutri-Score B€
from @jorisdekock7 imports0 cooked
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what you need

Ingredients

3 people
  • butter beans (cooked, drained and rinsed)Pantry480 g
  • mushrooms (sliced)Produce250 g
  • onion (finely chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • ginger (grated)Produce15 g
  • gochujang (paste)Pantry30 g
  • white misoPantry20 g
  • soy saucePantry15 ml
  • maple syrupPantry10 ml
  • rice vinegarPantry10 ml
  • plant-based milkBeverages120 ml
  • olive oilPantry20 ml
  • rice (cooked, for serving)Grains180 g
  • chili crisp (for serving)Pantry20 g
  • leafy greens (for serving)Produce100 g

per serving

Nutrition

383kcal

Carbs
58 g
Proteins
15 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Stovetop

step by step

Method

  1. Prep the ingredients

    • Chop the onion, garlic, ginger and mushrooms.
    • Whisk the gochujang, miso, soy sauce, maple syrup, rice vinegar and plant-based milk into a smooth sauce.
    Step 1

  2. Brown the mushrooms

    • Heat the olive oil in a hot pan.
    • Add the mushrooms and cook until golden and meaty, then push them to one side.
    Step 2

  3. Cook the aromatics

    • Add the onion, garlic and ginger to the pan and cook until fragrant and softened.
    Step 3

  4. Simmer the beans in the sauce

    • Add the butter beans and the sauce to the pan.
    • Stir and let it thicken until glossy and creamy.
    Step 4

  5. Serve

    • Spoon the beans over rice.
    • Top with chili crisp and serve with greens.
    Step 5
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