Gochujang Green Beans
Gochujang Green Beans

Gochujang, Korean fermented chili paste, gives these bubbly green beans a slow, gradual, and complex spiciness. They’re packed with flavor and oh so easy to make!

Gochujang is HOT. And by hot I mean it’s hot, at least here in the US.

It’s landed on forecasts of food trends in recent years, from the Washington Post to the National Restaurant Association.

Combined with rice vinegar and brown sugar, gochujang makes a tasty sauce for any number of vegetables. Here, the sauce is tossed with green beans, which cook until they bubble and are tender.

Serve as an accompaniment to steamed rice and any number of grilled or fried chicken, pork, or tofu dishes.

What is gochuyang

Gochujang is not only trendy hot, it is also spicy hot. It’s a thick, deep red paste traditionally made in clay pots from glutinous rice, Korean red pepper flakes, and dried fermented soybeans.

The ingredients ferment for months into a complex, flavorful paste that forms the backbone of many Korean dishes. The name says it all: Gochu means chili and Jang means sauce or paste. It’s also completely plant-based, which means it’s suitable for vegetarians and vegans alike.

How does gochuyang taste?

It would sell gochujang for short just to call it a hot sauce. Its flavor is more interesting and complex than that.

It’s hot (and the spiciness can vary by brand), but also has some sweetness, flavor, and umami that comes from the fermentation process. That compelling taste might explain why a survey conducted by South Korea’s Yonhap news agency found that 21 percent of South Koreans pack it when traveling abroad.

Where to buy gochujang

You can find most varieties of gochujang by stopping by an Asian market, but most well-stocked mainstream grocery stores, specialty stores, or organic markets will also stock it. There is always Amazon and online shops.

How to cook with gochujang

According to my friend Yunah Kim, who lives in South Korea, gochujang is traditionally sold in plastic cups. It’s used in a variety of ways in Korean cuisine, Yunah says.

Some use it as a dip for raw vegetables, with raw fish and seafood similar to how wasabi and soy are used in Japanese cooking, or stirred into mayonnaise as a flavorful condiment.

However, gochujang is most commonly used as a stepping stone to a sauce used for everything from grilled chicken to bibimbap. This concoction is the inspiration for these bubbly green beans.

How to Make Green Gochujang Beans

These green beans are easy to make and come together quickly. You start by lightly steaming the beans in a large skillet or wok. Then fry the beans with a little oil until soft and slightly bubbly.

From there, all you have to do is add a simple sauce, which is nothing more than gochujang, rice vinegar, brown sugar, and some water. The gochujang itself is so complex and flavorful that you don’t need much more.

More green bean recipes to satisfy your veggie cravings

  • Roasted green beans with onions and walnuts
  • Green beans with almonds and thyme
  • Green beans with salsa
  • Sriracha Orange Glazed Green Beans
  • Green bean salad with lemon and dill

Gochuyang green beans

preparation time
4 minutes

cooking time
10 mins

total time
14 minutes

4 servings


  • 2 tablespoon gochuyang

  • 1 tablespoon rice vinegar

  • 1 tablespoon Brown sugar

  • 1 lb green beansstem ends cut off

  • 1 tablespoon rapeseed oil

  • 1/2 teaspoon kosher salt

  • 2 teaspoon toasted sesame


  1. Prepare gochujang sauce:

    In a small bowl, whisk together the gochujang, rice vinegar, brown sugar, and 1 tablespoon water. Put aside.

  2. Steam green beans:

    In a large, heavy skillet or wok over high heat, add 1/4 cup water and bring to a boil. Add the green beans and cover with a lid or piece of aluminum foil.

    Steam until the beans are just slightly tender, about 5-8 minutes. Your color will lighten.

    Remove the lid and stir the beans in the pan a little, allowing the remaining liquid to boil off until the pan is practically dry. I like to use tongs to stir the beans so I can lift and flip them slightly to cook them evenly.

  3. Blister and Sauce Green Beans:

    Drizzle the oil over the beans, add the salt and continue cooking, stirring occasionally, until bubbling and covered in brown spots, about 5 minutes.

    Remove from the heat and stir in the gochujang sauce. Taste and add more salt if needed.

  4. Garnish and Serve Green Beans:

    Transfer to a serving plate and sprinkle over the sesame seeds. Serve warm.

nutritional information (per serving)
117 calories
5g Fat
19g carbohydrates
3g protein
Previous articleGin Cocktail with Cucumber and Basil
Next articleSlow Cooker Lamb Stew with Pomegranate Molasses
Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!