Koreanvegetarianvia groq
Korean-Style Kidney Bean Jjigae
A spicy, savory Korean-inspired stew made with kidney beans and jovial spices.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●1 can (14.5 oz) Kidney Beansdrained and rinsed
- ●2 tablespoons Jovial Olive Oil
- ●2 tablespoons Jjigae Paste
- ●1 medium Oniondiced
- ●3 cloves Garlicminced
- ●1-inch piece Gingergrated
- ●1 teaspoon Korean Chili Flakes
- ●2 tablespoons Soy Sauce
- ●1 teaspoon Salt
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Instructions
- 1
Heat jovial olive oil in a large pan over medium-high heat.
- 2
Add diced onion and cook until translucent, about 3-4 minutes.
- 3
Add minced garlic and grated ginger; cook for 1 minute, until fragrant.
- 4
Add kidney beans, jjigae paste, Korean chili flakes, soy sauce, and salt.
- 5
Stir to combine, then bring to a simmer.
- 6
Reduce heat to medium-low and cook, uncovered, for 20-25 minutes, stirring occasionally.
- 7
Taste and adjust seasoning as needed.
- 8
Serve hot, garnished with green onions or toasted sesame seeds, if desired.