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Korean Red Bean Lettuce Cups
Spark vegetarian appetites with these individually-portioned lettuce cups filled with Bush’s Best® Low Sodium Dark Kidney Beans, scallions, ginger, kiwi, and gochujang for a true Korean kick.
- Prep Time
15 Mins
- Serves
28
INGREDIENTS
- 1, #10 can, Bush’s Best® Low Sodium Dark Kidney Beans, drained and rinsed
- 5 each Fresh garlic, minced
- 2 Tbsp Honey
- 2 Tbsp Sesame oil
- 1∕3 cup Light soy sauce
- 1 Tbsp Oyster sauce
- 2 Tbsp Gochujang paste
- 1 each Yellow onions, thinly sliced half-moons
- 1 bunch Scallions, bias cut
- 2 each 2” fresh ginger pieces, peeled and thin matchstick
- 6 heads Bib lettuce, picked into individual cups, reserve chilled
- 5 each Kiwi, peeled and medium dice
- White sesame seeds (Garnish)
INGREDIENTS
- 1, #10 can, Bush’s Best® Low Sodium Dark Kidney Beans, drained and rinsed
- 5 each Fresh garlic, minced
- 2 Tbsp Honey
- 2 Tbsp Sesame oil
- 1∕3 cup Light soy sauce
- 1 Tbsp Oyster sauce
- 2 Tbsp Gochujang paste
- 1 each Yellow onions, thinly sliced half-moons
- 1 bunch Scallions, bias cut
- 2 each 2” fresh ginger pieces, peeled and thin matchstick
- 6 heads Bib lettuce, picked into individual cups, reserve chilled
- 5 each Kiwi, peeled and medium dice
- White sesame seeds (Garnish)
DIRECTIONS
- Combine garlic, honey, sesame oil, soy sauce, oyster sauce and gochujang paste and whisk to blend. Add drained kidney beans and toss to combine. Refrigerate for 6 hours.
- Add sliced onions, scallions and ginger. Toss to combine. Serve 1∕3 cup of the bean mixture in the individual lettuce cups and garnish with a few diced kiwi and white sesame seeds.
