brothy

Brothy beans are a love language, and spicy brothy beans are absolutely everything you need and more. These gochujang brothy beans rely heavily on Korean flavors, with some twists of fresh fall herbs and a cured egg yolk mixed in. It&#039;s slightly fusion, but in the best way possible.

Gochujang Brothy Beans

tamari or soy sauce

olive oil

onion

rosemary (stems removed)

thyme (stems removed)

ginger (grated)

tbsp white miso paste

tbsp gochujang (double this if you like extra heat!)

tsp honey

vegetable stock

butter beans (drained and rinsed)

tbsp rice wine vinegar

Begin by adding the egg yolks to the soy sauce. Use a spoon to cover them with a layer of soy sauce. Quickly &quot;cure&quot; 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&#39;t your thing!)

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.

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

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

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

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

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!

Not exactly pastina in the traditional sense, but still just as delicious and comforting, this miso pastina is everything I want in a quick dinner. Miso brings depth and flavor to an otherwise simple dish, and charred vegetables make sure that it forms a complete meal. Throw on a bit of parmesan for garnish, and enjoy a simple, comforting, umami-packed meal.

Miso Butter Pastina

cabbage (shredded)

kale (stems removed, torn)

Worcestershire sauce

tbsp salted butter

all-purpose flour

vegetable broth

water

lb farfalline pasta

Preheat the oven to 400°F.

Add the cabbage and kale to two parchment lined baking sheets. Drizzle with the Worcestershire and olive oil and toss to coat.

Roast the cabbage for 18-22 minutes, or until charred on the edges. Add the kale in during the last 8 minutes to roast.

While the vegetables are cooking, put a dutch oven on medium heat. Add in the butter and let it melt, stir in the miso, breaking it down with your spatula. Add in the rosemary and cook an additional 1-2 minutes.

Add in the all-purpose flour and stir to create a paste. Cook for 1-2 minutes to cook off any raw flour taste.

In batches, about 1 cup at a time, add in the vegetable stock, stirring continuously to form a thick, creamy sauce. As soon as the sauce is smooth, add in more stock and repeat. You'll want to do this until you have a thin, but deeply flavorful broth. Stir in the water.

Bring the pot to a simmer and add in the pasta. Cook for 8-10 minutes, or until the pasta is al dente. For a brothier finish, feel free to add another cup of water during the boiling process.

When the pasta is done, scoop it into serving bowls. Top with a scatter of the crispy cabbage and kale, and a few sprinkles of freshly grated parmesan. Serve warm.

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Gochujang Brothy Beans

Miso Butter Pastina

Top 2 brothy recipes from across the web

The most viewed brothy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gochujang Brothy Beans

Miso Butter Pastina

The most viewed brothy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine