Ingredients:

  • 1 cup dried adzuki beans (or black beans as a substitute)
  • 3 cups water (for soaking beans)
  • 1 tablespoon vegetable oil (for sautéing)
  • 3 cloves garlic, minced
  • 1 inch piece fresh ginger, minced
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar (brown sugar works well)
  • 1/2 teaspoon salt (adjust to taste)
  • 1 green onion, sliced (for garnish)
  • 1 tablespoon sesame seeds (for garnish)

Instructions:

  1. Place the adzuki beans in a bowl and cover them with 3 cups of water. Let them soak for at least 4 hours or overnight.
  2. Drain the soaked beans and rinse under cold water. In a medium pot, add the beans and cover them with fresh water. Bring to a boil, then reduce heat and simmer for about 20 minutes until beans are tender but firm.
  3. In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and ginger and sauté for about 2-3 minutes until fragrant.
  4. Add the gochujang to the skillet and stir well to combine with the garlic and ginger. Cook for another 2 minutes.
  5. Stir in the cooked adzuki beans, soy sauce, rice vinegar, sesame oil, sugar, and salt. Mix well and cook for an additional 5-7 minutes.
  6. Taste the mixture and adjust seasoning as needed.
  7. Transfer the gochujang pit beans to a serving dish. Garnish with sliced green onions and sesame seeds before serving.