Fire Beans
Ingredients: Jasmine rice, Olive oil, Fresh lima beans, Green onions, Red chili · 30 min cook time · 468kcal · ₩10,000
Ingredients
180g Jasmine rice, 30ml Olive oil, 454g Fresh lima beans, 1bunch Green onions, 2ea Red chili, 20g Ginger, 3cloves Garlic, 1handful Cilantro, 1ea Lime, 2tsp Cornstarch, 60ml Soy sauce, 60ml Gochujang, 1tsp Sugar
Instructions
1. Heat a little olive oil in a pot over high heat.
2. Add 1/2 cup (90g) of dry, unwashed jasmine rice per person to the pot. Stir and toast the rice over high heat for a couple of minutes until it browns slightly.
3. Add 1.5 parts water to 1 part rice by volume. Cover and bring to a boil, then reduce to a simmer and cover until the water is absorbed.
4. Boil about a pound (454g) of fresh or frozen lima beans in plain water until just tender (about 10 minutes). Be careful not to overcook them.
5. Slice green onions into rounds, separating the white/semi-white parts for the beans and green parts for the sauce.
6. Slice 1-2 fresh red chilies into rounds. Remove seeds and ribs if you want to limit the heat. These go with the beans.
7. Peel and chop a piece of ginger (about yay big). Slice against the grain of the fibers to avoid stringiness. This goes with the beans.
8. Peel and chop a few cloves of garlic. These go with the sauce.
9. Chop a handful of cilantro (or Thai basil) for the sauce.
10. Cut a lime in half for juicing into the sauce.
11. Drain the cooked lima beans thoroughly, letting them steam off to dry the surface for better charring.
12. For the sauce, start with 2 teaspoons of cornstarch and disperse it in a tiny splash of soy sauce or water. Add about 1/4 cup of gochujang (or ketchup for less spice), roughly equal quantity of soy sauce (about 60ml), and the juice of a whole lime (or half if you prefer less acidic).
13. Add the cilantro, green onion greens, and chopped garlic to the sauce mixture. Stir well. Add 1-2 teaspoons of sugar if desired to balance the heat.
14. Combine the drained lima beans, white/semi-white green onions, chilies, and ginger in a bowl. Add enough olive oil to coat everything.
15. Preheat a cast iron pan on an outdoor gas grill on full blast until white hot and not smoking much. Spread the bean mixture in the hot pan and let them char on the bottom without stirring.
16. After about 2 minutes, stir the beans to cook the onions and chilies. There won't be much more browning of the beans at this point.
17. Pour in the sauce. Stir for a minute or two until the sauce has almost reduced to your desired texture, accounting for further evaporation.
18. Serve the fire beans over toasted rice. Taste and adjust seasoning if needed.
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