| Why This Recipe Stands Out |
|---|
| As someone who adores spicy cuisine, buldak noodles have always been a go-to comfort food for me. However, I also prioritize health and fiber in my meals. That’s where this recipe for buldak beans comes in – it’s a satisfying dish that satisfies my spicy cravings while still offering a nourishing option packed with fiber. The versatility of this recipe is another highlight – you can use any type of beans you prefer, making it adaptable to your taste and pantry staples. I’ve broken down the steps to ensure simplicity and clarity, making it accessible for anyone looking to whip up a quick and flavorful meal. Give it a try, and I’m confident you’ll be hooked! |
| Ingredients |
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| – 1 onion, finely chopped |
| – 4 garlic cloves, finely chopped |
| – 1 tbsp gochujang |
| – 1 tsp chili powder |
| – 60g tomato paste |
| – 75ml light chicken stock (about 1/2 stock pot) |
| – 30g grated cheddar |
| – 30g cream cheese |
| – 1/2 tbsp light soy sauce |
| – 1 400g can butter beans, with liquid |
| – Oil, salt |
| – Topping: finely chopped spring onion |
| Instructions |
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| 1. In a large non-stick frying pan over medium heat, add 1-2 tbsp of oil. Once hot, add the onion with a pinch of salt and cook until softened. |
| 2. Add the garlic, gochujang, chili powder, and tomato paste. Cook for a couple of minutes until fragrant. |
| 3. Add the beans along with their liquid. If you prefer not to use the liquid, you can substitute with about 50ml of water. |
| 4. Pour in the chicken stock and grated cheddar. Stir until the cheese is melted. |
| 5. Stir in the cream cheese and soy sauce until well combined. |
| 6. Top with finely chopped spring onion, and your buldak beans are ready to be served! |
| How to Serve |
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| Enjoy these fiery buldak beans on their own or as a flavorful topping for rice, noodles, or even tacos! |
