Gochujang Butter Bean Bowl with Quinoa, Gooey Egg & Kimchi

Serving size

1 person 2 people 4 people

Ingredients

100g kimchi

(Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
1 avocado
80g baby spinach
460g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
2 tbsp nutritional yeast

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
8 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)
2 egg (Eggs)
110g baby tomatoes
3 garlic clove
120g chestnut mushrooms
1 onion
160g quinoa

(Quinoa 100%)

Allergens

Contains: Soya, Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	131Kcal	529Kcal
	547kJ	2214kJ
Fat	5.6g	23g
of which saturates	1.0g	4.0g
Carbohydrates	14g	56g
of which sugars	3.5g	14g
Protein	5.2g	21g
Salt	0.64g	2.6g
Fibre	3.8g	15g

Back

1/3 daily fibre 8 plants Low sat fat

Gochujang Butter Bean Bowl with Quinoa, Gooey Egg & Kimchi

Prep time: 15 mins

Total time: 25 mins

Cuisine: Korean

Food group: Vegetarian

Tuck into this comforting bowl, starring fibre-rich butter beans simmered in a fiery gochujang sauce. Umami mushrooms, sweet tomatoes and leafy spinach up the veg. Serve over a bed of fluffy quinoa, and top with a gooey soft-boiled egg, creamy avocado and vibrant kimchi (a fermented food rich in probiotics). Delish!

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

Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a slotted spoon & a sieve

Get the quinoa on

Add the quinoa to the saucepan. Cook for 13-14 mins, and then drain

Prep time

Meanwhile, finely dice the onion. Thinly slice the mushrooms. Finely chop or crush the garlic. Halve the tomatoes. Rinse the spinach

Cook the eggs

Rinse the eggs, then add to the quinoa pan in the final 7 mins, and remove with a slotted spoon. Run under cold water

Simmer the beans

Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and mushrooms and cook for 5 mins, until softened. Add the garlic and cook for 30 secs
Add the tomatoes, gochujang, nutritional yeast, beans (1 can with its liquid, the other drained) to the pan
Mix well and simmer for 4-5 mins, until thickened

Last bits & plate up

Stir the spinach into the beans in the final minute, until lightly wilted. Season with salt and pepper
Thinly slice the avocados. Carefully peel the eggs and slice in half
Serve the gochujang beans into bowls, with the quinoa, sliced avocado and kimchi alongside. Top each bowl with half an egg