Name: Gochujang red beans and kimchi rice bowl
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 2
Cuisine: Korean-inspired
Ingredients: 400g tin kidney beans; 2 tsp tomato purée; 1 tbsp gochujang; 2 garlic cloves, finely chopped or grated; 160g/5¾oz frozen spinach, thawed; 2 tbsp olive oil; 250g/9oz Tenderstem broccoli; 100g/3½oz cooked short-grain brown rice; 50g/1¾oz kimchi; 2 spring onions, sliced on an angle; 2 tsp sesame seeds

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Gochujang red beans and kimchi rice bowl

At a Glance

Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Servings: Serves 2

Dietary

Dairy-free
Egg-free
Low lactose
Vegan
Vegetarian

Allergens

Sesame
Soy

Calories 462 per serving 924 for selected servings

Fat 20.9g per serving 41.8g for selected servings

Sugar 7g per serving 14g for selected servings

Protein 22g per serving 44g for selected servings

Carbohydrates 38.5g per serving 77g for selected servings

This spicy bowl of goodness comes together in minutes. It uses store cupboard ingredients, packs in over three portions of vegetables and is one of those recipes that will get you out of trouble if you can’t decide what to have for dinner. A side of whatever greens you have, a bit of kimchi and spring onions and you have a gut-boosting recipe that will support your healthiest self. Each serving provides 462 kcal, 22g protein, 38.5g carbohydrate (of which 7g sugars), 20.9g fat (of which 3.3g saturates), 16.2g fibre and 1.1g salt.

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Equipment

Large pan, frying pan

Ingredients

400g tin kidney beans
2 tsp tomato purée
1 tbsp gochujang
2 garlic cloves, finely chopped or grated
160g/5¾oz frozen spinach, thawed
2 tbsp olive oil
250g/9oz Tenderstem broccoli
100g/3½oz cooked short-grain brown rice
50g/1¾oz kimchi
2 spring onions, sliced on an angle
2 tsp sesame seeds

Instructions

Add the beans (including their liquid), tomato purée, gochujang and garlic to a large pan on a medium heat. Bring to a simmer and cook for 6–7 minutes, stirring gently.
Add the spinach and cook for another 5 minutes. Check the seasoning and adjust as needed (the liquid from tinned beans is salty so you won't need much added salt, if any).
In a frying pan on a medium heat, heat the olive oil and add the Tenderstem broccoli. Season with salt and cook for 3–4 minutes, or until lightly coloured and cooked through. There should be a little bite still.
Serve the beans and the broccoli in large bowls in the style of a buddha bowl/grain bowl (separating out each ingredient in a circle around the bowl) with hot brown rice, kimchi, spring onions and sesame seeds.

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Gochujang red beans and kimchi rice bowl

At a Glance

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