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Recipe
Bean And Chile Sauce Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 240g | |
| Calories 647 | |
| Calories from Fat 431 | 67% |
| Total Fat 49.2g | 62% |
| Saturated Fat 7.43g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5322mg | 222% |
| Potassium 321mg | 9% |
| Total Carbs 38.52g | 10% |
| Dietary Fiber 7.4g | 25% |
| Sugars 10.62g | 7% |
| Protein 16.76g | 27% |
Ingredients Convert Measures
- 3 Tbsp. sesame oil
- 2 Tbsp. Korean warm chile paste (gochujang)
- 1/2 tsp sugar
- 1/4 c. beef broth
- 1/2 c. Korean soybean paste
- 1/2 c. Japanese white miso
- 2 Tbsp. mirin
- 1/4 x brown onion finely minced
- 1 1/2 bn green onions finely minced
Directions
- Heat 1 Tbsp. sesame oil in medium non-stick skillet. Add in chile paste and saute/fry over medium-high heat, 3 to 5 min. Stir in sugar. Gradually stir in beef broth to thin mix while sauteing. Remove from heat and cold. (Consistency will be like thin cooked cereal.)
- Combine soybean paste, miso and mirin in bowl. Heat 1 Tbsp. sesame oil in nonstick skillet and add in brown and green onions. Saute/fry 1 minute. Add in chile paste mix and bean paste mix. Saute/fry 5 min while adding 1 Tbsp. sesame oil to thin.
- Transfer to bowl and cover tightly with foil. Heat 1 inch water in saucepan large sufficient to hold bowl or possibly stockpot with steamer insert. Place covered bowl inside pot and steam, covered, 10 min. Remove and cold.
- This recipe yields 1 1/2 c..
- Yield: 1 1/2 c.
