From the "Class Act" article in the April 2018 issue.

Korean Black Bean Refrito
Look for the Korean ingredients used here in jars or tubs at an Asian grocery store.

Serves 6

  • 2 (15-ounce) cans cooked black beans, drained
  • 1 cup chicken stock
  • 2 tablespoons Korean hot pepper paste (gochujang)
  • 2 tablespoons Korean black bean paste (chunjang)
  • 2 teaspoons black pepper
  1. In a medium saucepan over medium heat, combine the black beans and chicken stock. Bring the stock just to a simmer.
  2. Using a masher or fork, mash the black beans, but don’t blend them completely. Leave some of the beans for texture.
  3. Add Korean pepper and bean pastes and black pepper and mix. You will not need salt, as these pastes are fermented and cured with salt.
  4. Add more pepper and bean paste to taste. The goal is for the dominant flavor to come from these umami-sublime pastes.