Taekwon-Grill Glazed Green Beans
Taekwon-Grill Glazed Green Beans
Sticky. Savoury. Green beans with a roundhouse kick.
Forget the limp, squeaky beans you were forced to eat as a kid. These bad boys are blanched until crisp, then tossed in a sticky Taekwon-Grill glaze loaded with garlic, ginger and sesame. Add the gochujang for a little extra heat and watch a humble vegetable steal the whole damn show.
🥋 What You'll Need:
1 lb fresh green beans, trimmed
¼ cup soy sauce
1 Tbsp gochujang sauce (optional, but highly encouraged)
2 Tbsp Taekwon-Grill
1 tsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch
🔥 How To
Give ’em a quick dunk
Bring a large pot of salted water to a boil. Add the green beans and blanch for 3–4 minutes, until bright green and tender-crisp. We’re cooking vegetables—not surrendering them.
Cool your beans
Drain the beans and immediately transfer them to a bowl of ice water. Let them chill for a couple of minutes, then drain well and pat dry.
Build the glaze
In a small bowl, whisk together the soy sauce, gochujang, Taekwon-Grill, rice vinegar, sesame oil and cornstarch until smooth.
Finish the fight
Add the beans to a large skillet over medium-high heat and cook for 1–2 minutes to warm them through. Pour in the glaze and toss continuously for another 1–2 minutes, until it thickens and coats every bean in sticky, savoury glory.
Serve
Get them onto a plate and serve hot. Try not to look too smug when everyone goes back for vegetables.
⭐ Pro Tip
Pat those beans dry after their ice bath. Extra water will thin the glaze and rob it of its sticky swagger.
Want more heat? Add the gochujang—or sneak in a little extra. We’re not here to judge.
Finish with sesame seeds or sliced green onions if you want them looking extra fancy.
This Taekwon-Grill glazed green beans recipe is easy to double if you're feeding a crowd. Apparently vegetables disappear when they don’t taste like punishment.
Full Flavour. No Extra Sh*t.
Comments