Some side dishes just don’t stay in their lane, and this is one of them. Blue Lake beans get a quick blanch to keep their snap, then a turn in the sauté pan with a sticky, savory-sweet Korean glaze that coats every bite. A scatter of toasted almonds and sesame seeds adds just the right crunch. Serve it alongside grilled meats or fish straight off the barbecue — this is the kind of dish that turns a simple summer dinner into something worth lingering over. We’d pour our Fifty/Fifty alongside; its rich, layered fruit holds its own against the bold glaze.
2 pounds fresh Blue Lake beans, trimmed
4 tablespoons salt (for blanching water)
3 tablespoons olive oil
½ cup Korean sauce (from below)
¼ cup sliced almonds, toasted
1 teaspoon sesame seeds, toasted
¼ cup sweet soy sauce
1 cup hoisin sauce
¼ cup sambal chili paste
½ cup regular soy sauce
2 tablespoons sesame oil
2 tablespoons toasted sesame seeds
1 tablespoon fresh ginger, grated
1. Make the Korean sauce. In a bowl, whisk together sweet soy sauce, hoisin, sambal, soy sauce, sesame oil, sesame seeds and ginger until well combined. Set aside. (This makes more than you’ll need for this recipe — refrigerate the rest for up to 2 weeks.)
2. Blanch beans. Bring 1 gallon of water to a simmer in a large pot and stir in salt. Add beans and cook for 4 minutes, until just tender with a slight bite. Drain and transfer immediately to an ice water bath to stop the cooking. Drain again and set aside.
3. Sauté. Heat olive oil in a large sauté pan over medium-high heat. Add beans and cook for about 1 minute, tossing to coat.
4. Glaze. Add ½ cup of the Korean sauce to the pan and continue cooking, tossing frequently, until sauce thickens and clings to the beans, about 2 to 3 minutes.
5. Serve. Transfer beans to a platter and scatter toasted almonds and sesame seeds on top. Serve warm.
