Korean style red kidney beans


-1/4 + 1/3 cups water

-1/2 teaspoon grated fresh ginger

-1 tablespoon ketchup

-2 teaspoons cornstarch

-3 cloves garlic, crushed

-3 tablespoons soy sauce

-3 tablespoons brown sugar

-500~550 g conserved red kidney beans or 2 cups cooked beans



1.      If you use conserved red kidney beans, then rinse and drain the beans. 

2.      In a saucepan, mix the soy sauce with the brown sugar, 1/3 cup of water, the ketchup, the crushed garlic and the fresh ginger and bring the mixture to a boil (on medium), stirring from time to time, then add the red kidney beans. 

3.      In a bowl, dissolve the cornstarch in 1/4 cup of water, then add it into beans mixture and cook for another 1-2 minutes, stirring constantly. 

Serve with rice. Enjoy!

Original source: http://low-cholesterol.food.com/recipe/korean-spiced-kidney-beans-65287

Translation from the Romanian version to English: 강현재

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