Quick pickle flat green beans with kimchi

Quick pickle flat green beans with kimchi

By
From
Hong Kong Diner
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
200g flat green beans, (swapsies: runner beans)
100g naturally flavoured kimchi
5 sprigs of fresh coriander
1 garlic cloves
1 spring onion

The pickling liquid

Quantity Ingredient
2 tablespoons light soy sauce
5 tablespoons rice vinegar
1/2 teaspoon salt
1 tablespoon sugar

Method

  1. Slice the green beans at an angle into roughly 3mm thick pieces. Bring a saucepan of water to the boil and blanch the beans for 2 minutes. Drain and put them into a bowl of cold water to cool rapidly.
  2. Roughly chop the kimchi and coriander (cilantro) and place in a medium bowl. Finely chop the garlic, finely slice the spring onion (scallion) into rings and add both to the bowl.
  3. Put the pickling liquid ingredients into a small bowl and mix well together until all the sugar has melted. Pour over the kimchi mix and stir well.
  4. Once the beans are cool, drain well, add to the bowl and mix everything together. Cover and place in the fridge until ready to serve. Best eaten well chilled.
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