Weeknight-friendly Black Bean Tabbouleh with the gochujang and honey we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the gochujang and honey elements, and pat the black bean dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the black beans and crisp until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the gochugaru and the rest of the gochujang and honey flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Korean
Members
Our tested Stir-Fried Mushroom Cookies: fiery, generous, and balanced with gochujang and honey....
Korean
Members
Weeknight-friendly Lentil Flatbread with the garlic and scallion we come back to again and...
Korean This Korean Skewers leans on kimchi to do the heavy lifting. We sear the Beef for real depth,...
Korean Our tested Glazed Sweet Potato Curry: fiery, generous, and balanced with garlic and scallion....