Spicy kimchi stew with mayocoba beans
We teamed up with Heyri Han of @dearsaturdays to feature our Mayocoba beans in this simple, highly addictive kimchi stew. The mild, creamy Mayocoba pair perfectly with the bold, briny fermented cabbage. Let time do its magic and you'll have these creamy and flavorful beans soaked in the goodness of jjigae broth.
Featured bean: Mayocoba
Other beans to try: Southwest Gold, Baby Butter
Take 'em from dried to cooked with our guide!
What you’ll need
- 3 tbsp minced garlic
- 2 oz chopped anchovies
- 3 tbsp cooking oil
- 2 cups minced kimchi
- ¾ cup kimchi brine
- 3 cups water
- 1-½ cups dried Mayocoba beans
- For finishing: chopped scallions, sesame seeds, sesame oil
Steps
Drizzle olive oil in a medium pot, sauté garlic and anchovies on medium heat for 1-2 minutes.
Add kimchi, kimchi brine, water, and beans and give the pot a good stir. Cover and set the heat to medium-low and simmer for 1-½ hours. Test beans for doneness, they should be tender and creamy. Cook for a little longer if needed.
Garnish with chopped scallions, sesame seeds, and sesame oil.
