One-Pot Spiced Red Bean and Roasted Walnut Dip

Name: One-Pot Spiced Red Bean and Roasted Walnut Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 2 cans (15 oz each) (850 g) canned red beans, drained and rinsed, drained and rinsed thoroughly; ¾ cup (90 g) raw walnut halves, toasted until fragrant and beginning to darken, roughly chopped; 3 tablespoons (50 g) gochujang (Korean red chili paste); 2 tablespoons (30 ml) roasted sesame oil; 4 cloves (20 g) garlic cloves, minced, minced; 1 tablespoon (15 g) fresh ginger, minced, peeled and minced; 2 whole (40 g) scallions (green onions), chopped, white and green parts separated; ½ cup (120 ml) water; 1½ tablespoons (22 ml) soy sauce; 1 teaspoon (4 g) granulated sugar; to taste kosher salt; to taste freshly ground black pepper; 1 tablespoon (10 g) toasted white sesame seeds, for garnish, optional (optional)

From the MyKitchenBank Kitchen

A savory-spicy Korean-inspired dip that combines creamy cooked red beans with toasted walnuts, gochujang heat, and roasted sesame oil. The beans and nuts simmer together in a single pot, then are hand-blended to a chunky-smooth consistency with umami-rich aromatics. Serve warm or at room temperature with crackers, vegetables, or rice cakes for a crowd-pleasing appetizer that's naturally vegan and packed with protein.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: About 1¾ cups (420 ml), 6 servings

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Ingredients

6 servings

2 cans (15 oz each) (850 g) canned red beans, drained and rinsed, drained and rinsed thoroughly
¾ cup (90 g) raw walnut halves, toasted until fragrant and beginning to darken, roughly chopped
3 tablespoons (50 g) gochujang (Korean red chili paste)
2 tablespoons (30 ml) roasted sesame oil
4 cloves (20 g) garlic cloves, minced, minced
1 tablespoon (15 g) fresh ginger, minced, peeled and minced
2 whole (40 g) scallions (green onions), chopped, white and green parts separated
½ cup (120 ml) water
1½ tablespoons (22 ml) soy sauce
1 teaspoon (4 g) granulated sugar
to taste kosher salt
to taste freshly ground black pepper
1 tablespoon (10 g) toasted white sesame seeds, for garnish, optional (optional)

Equipment (6)

Medium heavy-bottomed saucepan (2-quart/2 L)
Wooden spoon or silicone spatula
Potato masher or immersion blender
Small skillet (for toasting walnuts)
Measuring spoons and cups
Cutting board and knife

Steps

Before you start

Toast the walnuts first so they're fragrant and slightly darkened before adding to the pot.
Have all aromatics (garlic, ginger, scallions) prepped and ready since the simmering time is short.
If using canned beans, drain and rinse them well to remove excess sodium and starch.

1
Toast the walnuts
- Heat a small dry skillet over medium heat.
- Add the chopped walnuts and toast, stirring frequently, for 3–4 minutes until fragrant and beginning to brown.
- Transfer to a plate to cool slightly, then roughly chop into bite-sized pieces.
- Set aside.
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Ready when: Walnuts smell nutty and are light brown
Tip: Don't skip toasting—it deepens the walnut flavor and prevents them tasting raw or bitter in the finished dip.
2
Sauté aromatics
- In a medium saucepan over medium heat, add the sesame oil.
- Once shimmering, add the minced garlic, ginger, and the white parts of the scallions.
- Stir constantly for 1–2 minutes until fragrant, being careful not to burn the garlic.
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Ready when: Garlic is fragrant and just beginning to soften
Tip: Keep the heat at medium so the garlic doesn't scorch and turn bitter.
3
Add gochujang and beans
- Stir in the gochujang until well combined with the aromatics, coating the pan for about 30 seconds.
- Add the drained and rinsed red beans and the water.
- Stir well to break up any lumps of gochujang.
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Ready when: Gochujang is fully incorporated and beans are evenly distributed
Tip: Stir the gochujang thoroughly so it dissolves evenly rather than clumping into the beans.
4
Simmer the mixture
- Bring the mixture to a gentle simmer over medium heat, then reduce heat to medium-low.
- Simmer uncovered for 15–18 minutes, stirring occasionally, until the beans break down slightly and the liquid reduces by about half.
- The mixture should look loose but thickened.
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Ready when: Liquid is reduced by about half and beans appear partially broken down; mixture moves slowly on the spoon
Tip: Don't let it scorch on the bottom—stir every 3–4 minutes to keep everything moving and heating evenly.
5
Season and fold in walnuts
- Remove the pan from heat and stir in the soy sauce and sugar.
- Taste and adjust with salt and freshly ground black pepper to your preference.
- Fold in the cooled toasted walnuts, leaving some visible for texture.
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Ready when: Flavors are balanced and walnuts are distributed throughout
Tip: Taste before adding salt—the soy sauce and gochujang are already salty, so you may need less than you'd expect.
6
Blend to desired texture
- Using a potato masher or immersion blender, gently mash or pulse the dip 4–6 times until it reaches your preferred consistency.
- Some prefer it chunky with whole beans visible; others like it creamier with fewer pieces.
- Aim for a spread-like texture, not completely smooth.
- If it seems too thick, add water 1 tablespoon at a time.
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Ready when: Dip is chunky-smooth and holds its shape on a spoon but spreads easily
Tip: Don't over-blend—stop while you still see some bean and walnut pieces, or you'll lose the appealing texture and structure.
7
Cool and serve
- Transfer the dip to a serving bowl and let it cool for 5–10 minutes at room temperature.
- Garnish with the reserved green parts of the scallions and toasted sesame seeds if desired.
- Serve warm or at room temperature with rice crackers, vegetable crudités, or thinly sliced bread.
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Ready when: Dip has cooled slightly and is ready to serve
Tip: The dip thickens as it cools, so it may seem slightly looser than you'd like when still hot—this is normal and desired.

Good to know

Tips

For extra richness and a smoother texture, stir in 2 tablespoons of tahini or roasted peanut butter after seasoning and before blending—it adds creaminess without cream.
If serving cold, thin the dip with a little more sesame oil or water just before serving, as it firms up significantly in the refrigerator.
Toast your own sesame seeds in a dry skillet over medium heat for 2 minutes to intensify their nuttiness before garnishing.
This dip pairs beautifully with Korean rice cakes (tteok), cucumber slices, radish, or crispy bread—anything that can scoop or dip works well.

Make ahead

Make this dip up to 3 days ahead. Store it in an airtight container in the refrigerator. To serve, gently warm it in a saucepan over low heat, stirring occasionally, and thin with a splash of water if needed. It can also be served cold straight from the fridge if you prefer.

Storage & reheating

Room temperature: up to 2 hours (best freshly made). Refrigerator: up to 5 days in an airtight container. Freezer: up to 3 months in a freezer-safe container. Thaw in the refrigerator overnight and warm gently on the stovetop before serving.

Substitutions

gochujang (Korean red chili paste) → sriracha or other red chili paste (adjust to taste). Use about 2 tablespoons sriracha for milder heat, or 2–3 tablespoons for similar spice. Gochujang has more umami and fermented depth, so the flavor will shift slightly.
raw walnut halves → roasted peanuts, pecans, or sunflower seeds. Keep the same weight. Peanuts will make it earthier; pecans add sweetness; sunflower seeds keep it lighter. All work well.
roasted sesame oil → neutral oil with 1 teaspoon toasted sesame oil mixed in. If you don't have roasted sesame oil, use a mild neutral oil and stir in a small amount of sesame oil at the end to preserve its delicate flavor.
canned red beans, drained and rinsed → black beans or pinto beans (canned and drained). Black beans will darken the dip and shift the flavor slightly earthier. Pinto beans add a milder, creamier texture. Both are equally successful.