Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Stephanie Spencer
This Story Originally Appeared On sunset.com

Gallery

Credit: Iain Bagwell; Styling: Robyn Valaryk

Recipe Summary

total:
30 mins
Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

Nutrition Facts

348 calories; calories from fat 56%; protein 26g; fat 22g; saturated fat 1.1g; carbohydrates 13g; fiber 4.6g; sodium 1104mg; cholesterol 302mg.
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