Gochujang Beans and Rice with Cucumber Kimchi

Serving size

1 person 2 people 4 people

Ingredients

1 head of broccoli
2 tbsp nutritional yeast

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
25g honey
4 tbsp gochujang paste (Soya)

(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
50g kimchi

(Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
1 tbsp rice vinegar

(Rice Vinegar, Salt)
460g red kidney beans

(Rehydrated red kidney beans, water, salt.)
1 cucumber
110g baby tomatoes
1 onion
2 egg (Eggs)
160g quinoa

(Quinoa 100%)

Allergens

Contains: Soya, Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	114Kcal	474Kcal
	478kJ	1982kJ
Fat	3.5g	15g
of which saturates	0.5g	2.1g
Carbohydrates	15g	62g
of which sugars	3.8g	16g
Protein	5.3g	22g
Salt	0.36g	1.5g
Fibre	3.1g	13g

Back

1/3 daily fibre 7 plants Low sat fat

Gochujang Beans and Rice with Cucumber Kimchi

Prep time: 15 mins

Total time: 25 mins

Cuisine: Korean

Food group: Vegetarian

Spice up creamy kidney beans with fiery gochujang - for the perfect kick. Serve alongside fluffy quinoa, crunchy grilled broccoli and a vibrant cucumber kimchi salad. Top with a gooey soft-boiled egg to complete the dish.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Line a baking tray with silver foil
Bring a large saucepan filled with salted water to a boil
Pull out a medium bowl, large frying pan, a measuring jug, a slotted spoon & a sieve

Get boiling

Add the quinoa to the saucepan, boil for 13-14 mins, then drain
Rinse the eggs and carefully lower into the quinoa pan in the final 7 mins, then remove with a slotted spoon. Run under cold water

Prep the veg

Meanwhile, finely slice the onion. Halve the tomatoes. Thinly slice the cucumber into 1/2cm half-moons. Drain and rinse the beans
In the medium bowl, add the cucumber, rice vinegar, kimchi and a pinch of salt. Toss to combine, then set aside

Simmer the beans

Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and and cook for 4-5 mins, until softened. Season with salt and pepper
Add the tomatoes and cook for another 2 mins, then stir in the beans, gochujang, honey, nutritional yeast and 75ml water. Bring to the boil and simmer for 4-5 mins, until thickened

Grill the broccoli

Meanwhile, turn the grill to high (240C)
Cut the broccoli into small florets, then add to the foil-lined baking tray. Toss with 2 tsp oil and a pinch of salt and pepper. Grill for 8-9 mins, until golden and softened

Plate up

Carefully peel and halve the eggs
Share the gochujang beans between bowls, with the quinoa, cucumber kimchi and grilled broccoli alongside. Top with the egg