Korean Bean Stew

Ingredients

• 400 gdried beans — soaked
• 1onion
• 2 tbsptomato paste
• 80 mloil
• to tastefine sea salt and black pepper

Method

1. Rinse 400 g dried beans thoroughly under cold water to remove any dust or debris. Place them in a large bowl, cover with plenty of water, and let them soak for at least 8 hours or overnight until they have doubled in size and softened. Drain the beans and set aside.
2. Peel and finely chop 1 onion. In a large, heavy-bottomed pot, heat 80 ml oil over medium heat. Add the chopped onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This slow cooking allows the onion to release its sweetness, forming a flavorful base for the stew.
3. Add 2 tbsp tomato paste to the pot with the softened onions. Stir well to combine, allowing the tomato paste to cook for 2-3 minutes until it darkens slightly and releases its rich aroma. This step enhances the depth of flavor in the stew.
4. Add the soaked and drained beans to the pot, stirring to coat them with the onion and tomato mixture. Pour in enough water to cover the beans by about 2 cm. Bring the mixture to a gentle simmer over medium heat, ensuring the beans cook evenly and absorb the flavors.
5. Continue to simmer the stew, stirring occasionally, until the beans are tender and the liquid has thickened slightly, creating a creamy consistency. This should take about 1-2 hours, depending on the type of beans used. The beans should be soft but not mushy, holding their shape while being easy to bite through.
6. Season the stew with fine sea salt and black pepper to taste, stirring well to distribute the seasoning evenly. Taste and adjust as needed, remembering that the stew should be well-seasoned to complement the natural sweetness of the beans and onions.
7. Serve the Korean Bean Stew hot, ideally in a communal dish at the center of the table, encouraging sharing and conversation. Enjoy the hearty, comforting flavors that are characteristic of Korean home cooking.