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Gochujang beans on toast recipe

Gochujang beans on toast recipe

5 ratings

We've given beans on toast a glow-up with a spoonful of gochujang. Garlicky, smoky and salty, these beans are bound to be your new favourite lunch. See method

  • Serves 4
  • 1 min to prepare and 19 mins to cook
  • 321 calories / serving
  • Vegetarian


  • 2 tsp vegetable oil
  • 1 onion, finely diced
  • 2 garlic cloves, finely sliced
  • 400g tin cannellini beans, drained and rinsed
  • 400g tin chopped tomatoes
  • 1½-2 tbsp gochujang paste, to taste
  • 1 tsp caster sugar
  • 2 tsp soy sauce
  • 4 medium eggs (optional)
  • 4 slices crusty bread
  • 40g butter, to serve
  • 2 spring onions, finely sliced, to serve
  • sesame seeds, to serve
  • 1 lime, quartered, to serve
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    6g 29%
  • Sugars

    10g 11%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 40.1g Protein 10.4g Fibre 6.7g


  1. Heat 1 tsp oil in a medium saucepan over a medium-high heat. Fry the onion and garlic for 5 mins until soft.
  2. Add the cannellini beans, chopped tomatoes, gochujang paste, sugar and soy sauce.
  3. Simmer for 10 mins until the sauce has thickened and reduced slightly. Season with a small amount of salt and pepper.
  4. Heat the remaining 1 tsp oil in a frying pan over a medium-high heat. Fry the eggs, if using, for 3-4 mins or until the whites are just set and the edges are crispy.
  5. Toast the bread and spread with the butter.
  6. Spoon over the beans and top with the spring onions and sesame seeds. Serve each with a wedge of lime to squeeze over.

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