These Korean cheesy beans with kimchi and tofu are my high-fibre, vegetarian take on traditional Korean budae jjigae, or army stew. Budae jjigae emerged in South Korea after the Korean War, when ingredients from US military bases, including Spam, sausages and baked beans, were combined with Korean ingredients like kimchi, garlic and gochujang.
Today, budae jjigae is a popular Korean comfort food, often made with instant noodles. For my ‘Will It Bean?’ version, I’ve swapped the noodles and processed meats for creamy haricot beans, mushrooms and tofu, while keeping the spicy gochujang broth, kimchi and melted cheese that make this dish so comforting.
Why you’ll love this recipe
It’s high in fibre. Haricot beans make this a filling, hearty meal and are a great alternative to the instant noodles usually added to budae jjigae.
It’s packed with flavour. Spicy gochujang, tangy kimchi, savoury mushrooms and melted cheese make this seriously comforting.
It’s vegetarian. Tofu, mushrooms and beans replace the meat traditionally used in budae jjigae, making this a hearty vegetarian dinner.
It’s easy to make. Everything comes together in one pot for a quick and comforting weeknight meal.
Korean Cheesy Beans with Kimchi and Tofu: Ingredients
For the beans
- 110g mushrooms, sliced (I used mixed exotic mushrooms)
- 280g extra-firm tofu, pressed and sliced into 1cm pieces
- 150g kimchi
- 400g haricot beans, drained and rinsed
- 500ml vegetable stock
- 3 slices cheese, such as Cheddar, mozzarella or processed American-style cheese
- 2 spring onions, finely sliced (green part only)
For the sauce
- 3 tbsp gochujang
- 2 tsp sugar
- ½ tbsp soy sauce
- 2 tsp minced garlic
- 1 tbsp mirin
How to make Korean Cheesy Beans with Kimchi and Tofu
Start by preparing the sauce. Mix all the sauce ingredients together in a small bowl and set aside.
In a large, high-sided frying pan, add the mushrooms, tofu and kimchi into separate corners of the pan and tip the beans into the centre. Pour the sauce over the beans, followed by the vegetable stock.
Cover the pan and bring to the boil. Reduce the heat and simmer gently for 3–5 minutes, until the mushrooms are just cooked through.
Remove the lid and top with the sliced cheese. Cover again and simmer for a further minute, until the cheese has melted.
Serve immediately, sprinkled with the sliced spring onion.
What to serve with Korean cheesy beans
These Korean cheesy beans are filling enough to serve on their own, but you could serve them with some steamed rice or extra vegetables if you want to make them into a bigger meal.
Tips for making Korean cheesy beans
Use your favourite kimchi. I like a fairly spicy, tangy kimchi in this recipe, but you can use whatever you have. Just check that your kimchi is vegetarian if needed, as some varieties contain fish sauce or shrimp.
Don’t skip the cheese. It might seem like an unusual addition, but the melted cheese is one of my favourite parts of budae jjigae and works so well with the spicy gochujang and kimchi.
Adjust the spice to your taste. Gochujang gives the broth plenty of flavour as well as heat, so you can reduce the amount slightly if you prefer a milder dish. You could also add a sprinkle of gochugaru, Korean chilli flakes, for extra heat.
Can I use a different type of bean?
Yes! I used haricot beans because their small size and creamy texture work really well here, but you could use cannellini beans or another white bean instead. I’d stick to a creamy white bean rather than something like kidney beans, as they work best with the flavours of the stew.
Is kimchi vegetarian?
Not always. Traditional kimchi can contain ingredients such as fish sauce or salted shrimp, so if you’re making this as a vegetarian recipe, check the label and choose a vegetarian or vegan kimchi.
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Korean cheesy beans with kimchi and tofu
Ingredients
Method
- Start by preparing the sauce. Mix all the sauce ingredients together in a small bowl and set aside.
- In a large, high-sided frying pan, add the mushrooms, tofu and kimchi into separate corners of the pan and tip the beans into the centre. Pour the sauce over the beans, followed by the vegetable stock.
- Cover the pan and bring to the boil. Reduce the heat and simmer gently for 3–5 minutes, until the mushrooms are just cooked through.
- Remove the lid and top with the sliced cheese. Cover again and simmer for a further minute, until the cheese has melted.
- Serve immediately, sprinkled with the sliced spring onion.
