So I dried some Dragon Tongue long beans a while back. They started out looking something like this:
and end up looking something like this:
Today I decided that they had hung next to my computer desk long enough and it was time to see if those hillbillies were right about how delicious these beans are supposed to be, so I created the following recipe.
Wash beans well
and add to a stock pot. Cover with water, add a large bay leaf
and bring to a boil. Once the pot starts boiling, reduce heat, cover and simmer for an hour. Go play a PC game, paint your nails, watch some Korean drama…whatever. Just leave the pot alone for an hour. Once the hour is up, drain the beans well, remove the bay leaf and dry out the pot.
Return pot to the stove and turn the burner to medium. Add 6 slices of center cut bacon (diced) and allow the fat to render well. Once the bacon starts to crisp and you have a nice amount of fat, add half of a diced red onion
Saute for 5-10 minutes until the onions start to caramelize then add two small cloves of minced garlic and a tablespoon of grated ginger. Saute for another 5 minutes before adding the drained beans plus the bay leaf, 2 cartons of unsalted chicken stock and 2 cups of water. Bring back to a boil, reduce heat, cover and simmer for another hour.
Remove pot from the heat and taste to see how salty it is, it should be fairly bland at this point. Next add 1/3 cup of seasoned ssamjang (I like the garlic & sesame stuff) and a tiny dollop of gochujang (you can add more here if you wish, I just cannot eat things too spicy), a drizzle of honey…not too much honey, you don’t want it too sweet, and finally a splash of seasoned rice wine vinegar. Easiest way to add the ssamjang and gochujang is to put them both in a 2 cup sized dish then add some of the hot broth to them and mix well before dumping in the pot.
Simmer for another 10-20 minutes before serving with some kind of hearty bread or rice crackers.