Step 1

Begin by adding the egg yolks to the soy sauce. Use a spoon to cover them with a layer of soy sauce. Quickly "cure" these in the fridge while you prepare the rest of the recipe. (*Note: this step is completely optional, feel free to omit if egg yolks aren't your thing!)

Step 2

Add the olive oil to a large dutch oven and place on medium heat. Add in the sliced onion and cook for 2 minutes. Add in the rosemary and thyme and continue to cook for another 4-5 minutes until the onion is soft and transluscent.

Step 3

Add in the ginger and continue to stir and cook for another minute.

Step 4

In a separate cup, whisk together the miso paste, gochujang, honey and vegetable stock until smooth.

Step 5

Add the butter beans to the dutch oven and stir. Pour in the gochujang broth.

Step 6

Add the rice vinegar and let this come to a gentle simmer for about 6-8 minutes.

Step 7

Serve warm with crusty bread! If using the egg yolks, remove them from the soy sauce and place them directly in the bowls with the beans. Enjoy!