Kimchi Baked Beans
The Kimchi Baked Beans are the perfect blend of sweet and savory, a Korean twist on a classic dish. (Recipe Credit: Marc Matsumoto of Fresh Tastes)
- 7 ounces (200 grams, about 1 cup) dried navy beans
- 3.5 ounces (100 grams) slab bacon, cut into 3/4-inch cubes
- 4.6 ounces (130 grams) squeezed kimchi, finely diced
- 1 cup water
- 2/3 cup tomato juice
- 1/3 cup kimchi juice
- 2.1 ounces (60 grams, about 1/4 cup packed) dark brown sugar
- 1 tablespoons gochujang
- 2 teaspoons rice wine vinegar
- Put the navy beans in a large bowl and cover with several inches of cold water. Let the beans soak overnight (12 hours).
- For the kimchi, you need to squeeze as much liquid out of it as you can before measuring it. Save the kimchi juice for later.
- Add the bacon to the pressure cooker and place the cooker over medium heat. Fry the bacon until some fat renders out and the bacon just starts to brown (don't fry it until crisp).
- Add the kimchi to the pot and fry until the kimchi starts to brown and is very fragrant.
- Add the water, tomato juice, kimchi juice, brown sugar and gochujang to the cooker. Drain the soaked beans and add them to the pot as well. Afix the lid, set to high pressure and bring the cooker up to pressure over high heat. Adjust the heat down to the point between having a steady hand and no sound and set the timer for 25 minutes.
- When the timer finishes, turn off the heat and let the pressure come down naturally.
- When the pressure has fully dropped, open the lid. Any liquid remaining should be nice and thick, if it's soupy, turn the heat back on and boil uncovered until the beans are the proper consistency.
- Stir-in the vinegar to finish the kimchi baked beans and serve.