Bean SidesKoreanEasy

Korean Seasoned Green Beans (Green Bean Namul)

From the MyKitchenBank Kitchen

Tender-crisp green beans are blanched, shocked in ice water, and tossed with toasted sesame oil, garlic, soy sauce, and a gentle kick of gochugaru. Served at room temperature or chilled, this banchan comes together in 20 minutes.

Prep
12 min
Cook
4 min
Wait
8 min
Total
24 min
Makes
About 2 cups (4 side-dish servings)
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Steps

Before you start
  • Fill a large bowl with ice and cold water before you start boiling, so the beans can be chilled the second they come out.
  • Gochugaru varies in heat; start with the lesser amount if you're sensitive to spice, and add more at the end.
  • Pat the beans very dry after shocking, otherwise the seasoning will be watery and slide off.
  • Use toasted (dark) sesame oil, not plain sesame oil, for the characteristic nutty flavor.

  1. Prepare ice bath

    • Fill a large bowl (about 3 quarts / 3 L) with the ice and enough cold water to cover it by about 2 inches.
    • Set it next to the stove along with a slotted spoon.
    • Line a counter space with a clean towel.
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    Ready when: Water is visibly icy cold with ice floating.

    Tip: Make the ice bath first; every second matters once the beans are done.

  2. Trim and cut beans

    • Snap or cut off the stem ends of the green beans.
    • Cut the beans into 2-inch (5 cm) pieces.
    • Rinse and drain them in a colander.
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    Ready when: Pieces are roughly uniform in length.

    Tip: Even lengths ensure they cook at the same rate.

  3. Make seasoning

    • In a medium mixing bowl, stir together the sesame oil, grated garlic, gochugaru, soy sauce, sliced scallion, sugar, and 1 tsp sesame seeds until it forms a loose, glossy red paste.
    • Set aside so the flavors can meld while the beans cook.
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    Ready when: Gochugaru is fully moistened and no dry clumps remain.

    Tip: Grating the garlic on a microplane distributes it evenly so no bite is harsh and raw.

  4. Boil salted water

    • Bring the 3 quarts (2.8 L) water and kosher salt to a full rolling boil in a large pot over high heat.
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    Ready when: Large bubbles break the surface continuously.

    Tip: Start this while you prep the beans to save time; the 8 minutes overlap with steps 1–3.

  5. Blanch the beans

    • Add the green beans to the boiling water all at once.
    • Cook for 3 to 4 minutes, stirring once, until they are bright green and tender-crisp: a bean should bend slightly and bite with a light snap, without any raw squeakiness.
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    Ready when: Beans are vivid green and tender with a slight snap when bitten.

    Tip: Don't go past 4 minutes; they keep softening in residual heat.

  6. Shock in ice water

    • Using a slotted spoon, immediately transfer the beans to the ice bath.
    • Stir for about 1 minute, then let them sit 2 minutes until completely cold to the touch.
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    Ready when: Beans feel cold all the way through, with no warmth when squeezed.

  7. Drain and dry

    • Drain the beans well in a colander, shaking off water.
    • Spread them on the towel and pat thoroughly dry, pressing gently.
    • Dry beans hold seasoning better.
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    Ready when: Surface of beans looks matte, not wet or dripping.

    Tip: Excess water dilutes the seasoning and makes the dish watery after standing.

  8. Toss and season

    • Add the dry beans to the bowl with the seasoning.
    • Using clean hands or tongs, toss and gently massage for about 1 minute until every piece is evenly coated in red-flecked sauce.
    • Taste and add a pinch more salt, soy sauce, or gochugaru if needed.
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    Ready when: Beans are evenly coated with no pooling seasoning at the bottom of the bowl.

    Tip: Wear a glove if your hands are sensitive to chili.

  9. Garnish and serve

    • Transfer to a serving dish and sprinkle with a pinch of sesame seeds.
    • Serve right away at room temperature, or chill for up to 30 minutes for a cooler side dish.

Good to know

Tips
  • Salt the blanching water generously so the beans are seasoned from within.
  • Work in a single batch only if your pot is large; crowding drops the water temperature and dulls the color.
  • Toss the beans with seasoning just before serving; the soy sauce and salt will draw out moisture if left too long.
  • Fresh, snappy beans give the best texture; avoid limp or rubbery ones.
Make ahead

Blanch, shock, and dry the beans up to 1 day ahead and refrigerate in an airtight container. Toss with the seasoning within 1 hour of serving for the best color and crunch.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 3 days; the color will dull slightly but the flavor stays good. Freezer: not recommended, as the beans turn soft when thawed. Serve cold or let sit at room temperature for 15 minutes before eating.

Substitutions
  • gochugaru (Korean chili flakes) → Pinch of red pepper flakes or 1/4 tsp cayenne. Hotter and less sweet than gochugaru; use about half the amount.
  • soy sauce → Tamari. Makes the dish gluten-free with the same salty flavor.
  • fresh green beans → Asparagus or haricots verts. Thin haricots verts need only 2 to 3 minutes of blanching; cut asparagus needs about 2 minutes.
  • toasted sesame seeds → Crushed toasted peanuts. Adds crunch with a slightly different flavor.
banchanblanchedgreen-beanskoreanquickside-dishveganvegetarian

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