Yield: 6 servings
- 24 oz. frozen lima beans, thawed
- 1 bunch green onions
- 2 red habanero peppers
- 1 thumb fresh ginger
- 6 cloves garlic
- 1 bunch cilantro
- 1 tbsp cornstarch
- 6 tbsp gochujang paste
- 6 tbsp soy sauce
- 3 tbsp lime juice
- 2 tsp sugar
- Prepared white rice
- Coat a large cast iron pan in oil. Place on your outdoor grill over very high heat. Cover, and let it get hot until the oil has burned off and you've got a fresh coat of seasoning.
- Cook the lima beans in water on the stove top until tender. Drain thoroughly -- get off as much water as you can.
- Slice the green onions. Separate the top half for the sauce and the bottom half for the beans.
- Remove the seeds of the habaneros. Finely chop the peppers and add to the pile for the beans.
- Remove the skin of the ginger. Finely mince and add to the pile for the beans.
- Skin and mince the garlic. Add them to the pile for the sauce.
- Coarsely chop the cilantro and add to the pile for the sauce.
- Place the cornstarch into a Pyrex measuring cup with a splash of soy sauce. Stir into a paste. Make sure there are no lumps.
- Add the gochujang to the Pyrex cup, along with the soy sauce and lime juice. Add all the ingredients you chopped for the sauce (green onion tops, garlic, cilantro) and stir together into a slurry.
- Add the sugar and enough water to bring it up to about 2 cups. Stir together.
- Mix the beans with the ingredients you chopped for them (green onion bottoms, habanero, ginger). Add oil and toss to coat them evenly. Everything should glisten.
- Return to the grill. The skillet should have burned off all the oil by now and be very hot. Add the bean mixture and spread into an even layer on the bottom. Let it sit until there is a bit of char building on the beans.
- When the vegetables start to leak water, they're done charring. Stir them up, add the sauce, and stir together. It'll take 1-3 minutes for the sauce to thicken and be ready.
- Serve the white rice topped with the lima beans.
Adapted from Adam Ragusea.