dinner

Gochujang-Braised Pinto Bean and Kimchi Jjigae with Sweet Potato Glass Noodles

Name: Gochujang-Braised Pinto Bean and Kimchi Jjigae with Sweet Potato Glass Noodles
Ingredients: 288.2 g Beans, pinto, mature seeds, raw; 82.3 g SWEET POTATO GLASS NOODLES, SWEET POTATO; 1000 g HOT PICKLED NAPA CABBAGE KIMCHI; 43 g Oil, sesame, salad or cooking; 32.9 g GOCHUJANG BBQ SAUCE; 82.3 g Onions, spring or scallions, raw

Nutrition

1316

kcal

Calories

Protein

166

Carbs

Fat

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Ingredients(6)

Beans, pinto, mature seeds, raw288.2 g

SWEET POTATO GLASS NOODLES, SWEET POTATO82.3 g

HOT PICKLED NAPA CABBAGE KIMCHI1000 g

Oil, sesame, salad or cooking43 g

GOCHUJANG BBQ SAUCE32.9 g

Onions, spring or scallions, raw82.3 g

Instructions

Soak the pinto beans overnight in plenty of cold water. Drain and simmer in fresh water until tender, about 60-90 minutes.

In a heavy-bottomed clay pot or Dutch oven, heat the sesame oil over medium heat. Add the kimchi and sauté until the edges begin to caramelize and turn translucent, releasing a deeply pungent aroma.

Stir in the gochujang BBQ sauce and bloom for 1 minute until fragrant. Add the cooked pinto beans and enough water to just cover them. Bring to a gentle boil, then reduce to a simmer, allowing the broth to thicken and emulsify with the bean starches for 20 minutes.

Fold in the sweet potato glass noodles, pushing them down into the liquid. Cook for 5-7 minutes until the noodles are chewy and translucent.

Finish by folding in the scallions. Serve immediately in a deep bowl, ensuring the broth is rich and glossy. The contrast between the nutty, soft pinto beans and the elastic snap of the glass noodles is essential.