Caramelized Green Beans with Gochujang

INGREDIENTS:

• 1 tablespoon Sesame Oil
• 1 tablespoon Gochujang Korean Chili Paste
• ½ pound green beans

METHOD:

While most recipes call for the famously petite haricots verts, you can use meaty, older green beans here. They’ll become tender and flavorful, and hold up better than the little ones in this recipe.

1. Trim and wash the green beans, then pat them dry. Any extra moisture will make the sesame oil sputter and crack when you cook.
2. Add the sesame oil to a frying pan or wok over medium-high heat. After the oil heats for thirty seconds, add the beans. Let them sizzle and brown on one size before stirring them, about 3 – 5 minutes. Using tongs, turn the beans over, and then cover the pan with a lid and turn the heat down to medium. After 5 minutes, stir the beans again and leave the lid off. Their skins will turn brown and caramelize, and you’ll see them wilt.
3. When the beans are thoroughly cooked, add the chili paste. Add a tablespoon or two of water to help the paste melt across the beans, stirring thoroughly. When the water has cooked off and the paste coats the caramelized beans, they are ready to serve!

Tip: Garnish with a few toasted sesame seeds or sliced scallions.