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Korean cheesy beans with kimchi and tofu

These Korean cheesy beans with kimchi and tofu are a spicy, high-fibre vegetarian take on budae jjigae, made with creamy haricot beans.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3
Course: Main Course
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 110 g mushrooms sliced (I used mixed exotic mushrooms)
  • 280 g extra-firm tofu pressed and sliced into 1cm pieces
  • 150 g kimchi
  • 400 g haricot beans drained and rinsed
  • 500 ml 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

Method
 

  1. Start by preparing the sauce. Mix all the sauce ingredients together in a small bowl and set aside.
  2. 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.
  3. 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.
  4. Remove the lid and top with the sliced cheese. Cover again and simmer for a further minute, until the cheese has melted.
  5. Serve immediately, sprinkled with the sliced spring onion.