Blanched Green Beans with Chili and Sesame
Green beans provide dietary fiber, while sesame adds minerals and a nutty flavor. An ice bath helps keep the blanched pods bright and crisp. A little chili brings gentle heat.
Trim the tough ends from the green beans (200 g). Have a large bowl of ice water ready for cooling.
Bring enough water to a boil in a large pot for the beans to float freely. Salt it to 1.5–3% of the water volume, add the beans, and boil briskly for about 5 minutes, adjusting for their thickness; they should remain bright green and crisp.
Cool the beans immediately in the ice bath to stop the cooking. Once cooled, drain and dry them thoroughly; discard the salted water.
While the beans cool, toast sesame (3 g) in a dry skillet for about 2 minutes, until fragrant.
Sprinkle the beans with sesame (3 g) and gochugaru (0.5 g). Serve promptly once cooled.
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