Photo: Iain Bagwell; Styling: Robyn Valaryk
Total Time
30 Mins
Serves 4 (serving size: 1 1/2 cups)

Kimchi and chili paste add tang and spice to simply cooked green beans and chicken.

How to Make It

Step 1

Blanch beans: Drop into a pot of heavily salted boiling water (it should taste like seawater). Cook until tender-crisp and bright green, 2 to 3 minutes, then drain and drop into ice water until cool. Drain and set aside.

Step 2

Meanwhile, in a small bowl, whisk together oil, kimchi juice, salt, chili paste, and vinegar to taste.

Step 3

Drain beans, pat dry, and put in a large bowl along with chopped kimchi, chicken, tomatoes, and cilantro. Gently toss with enough dressing to coat. Serve any remaining dressing on the side.

Step 4

*Find kimchi with refrigerated foods at well-stocked grocery stores. Find gochujang at Asian markets and online.

Ratings & Reviews

mammographer's Review

October 13, 2013
The flavors were just too odd if your not a fan of kimchi.

Very popular dish

April 04, 2016
I make this all the time and have a fan-following among my friends. This is one of my most requested dishes. I like to pair it with a tasty bread.