Gochujang-Sesame Aubergine and Pinto Beans Chunky Pulse Soup
Korean-inspired · chunky_pulse_soup · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
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- Servings
- 4
- Prep minutes
- 15
- Cook minutes
- 34
- Total minutes
- 49
Ingredients (9)
- 440 g aubergine, washed; cut into 2 cm pieces
- 320 g cooked pinto beans, drained and rinsed
- 22 ml olive oil
- 24 g gochujang, check wheat/soy label
- 9 g garlic, minced
- 12 g toasted sesame seeds
- 25 g spring onion, washed and thinly sliced
- 3 g salt, adjust after tasting
- 850 ml low-salt vegetable stock, hot
Equipment
- saucepan
- knife
- chopping board
- spoon
Method
1. Prepare
Prepare the aubergine as listed and drain the cooked pinto beans. Measure the seasonings.
Guide timing: 12 minutes
2. Cook the base
Warm the olive oil in a saucepan over medium heat. Add the gochujang and garlic and cook gently for about 2 minutes, stirring often. Lower the heat if anything starts to catch.
Guide timing: 4 minutes
3. Simmer
Add the aubergine and the low-salt vegetable stock. Bring to a gentle simmer, cover loosely and cook for 25 minutes, until the largest piece is tender. Simmer for longer if it is still firm.
Guide timing: 25 minutes
4. Add the pulses
Add the cooked pinto beans and simmer for 5 minutes, stirring gently, until piping hot.
Guide timing: 5 minutes
5. Finish and serve
Remove from the heat. Stir in the toasted sesame seeds, spring onion and salt, taste, and serve hot.
Guide timing: 3 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Refrigerate leftovers promptly at 5°C or colder and reheat until piping hot.