These charred runner beans are the perfect summer side — smoky, tender, and dressed to impress. The real star here is the crunchy gochujang pangrattato: spicy, buttery breadcrumbs toasted until crisp and golden. This dish delivers texture, umami, and just the right hit of heat in every bite. Serve it warm or at room temp for an easy, eye-catching plate.

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Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: Serves 2–4 as a side

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Ingredients

For the Beans

• 250g runner beans or flat green beans, trimmed
• 1 tbsp olive oil
• Salt, to taste
• Ice water, for shocking the beans

For the Gochujang Pangrattato

• 2 tbsp unsalted butter
• ½ cup fresh or panko breadcrumbs
• 1 tbsp gochujang
• 1 garlic clove, finely grated
• 1 tsp sesame seeds
• Salt, to taste

Optional Garnish

• Chili oil, for drizzling
• Extra toasted sesame seeds

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Instructions

1. Blanch the Beans
   Bring a large pot of salted water to a boil. Add the trimmed runner beans and blanch for 1–2 minutes until bright green. Immediately transfer to an ice bath to stop cooking. Once cool, drain and pat dry thoroughly.
2. Make the Pangrattato
   In a non-stick pan, melt 2 tbsp butter over medium heat. Add breadcrumbs and toast, stirring often, until golden and crisp — about 3–4 minutes.
   Add garlic, gochujang, sesame seeds, and a pinch of salt. Cook for another 1–2 minutes until fragrant and well coated. Set aside to cool.
3. Blister the Beans
   Heat a grill pan or cast-iron skillet until smoking hot. Toss the blanched and dried beans with olive oil and a little salt. Grill in batches, pressing slightly to char, about 2–3 minutes per side. The beans should be blistered and tender-crisp.
4. Assemble
   Arrange the blistered beans on a plate. Scatter generously with gochujang pangrattato and finish with a drizzle of chili oil and extra sesame seeds if desired.

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Directions (Serving Option)

This dish can be served warm or at room temperature. Pairs beautifully with grilled fish, tofu, or as part of a summer spread.

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Chef’s Notes

• Butter > Olive Oil: Using butter in the pangrattato adds richness and better carries the heat of the gochujang.
• Blanching: Blanching before blistering helps the beans retain vibrant color and tender-crisp texture.
• Pangrattato Storage: Can be made ahead and stored in an airtight container for up to 3 days.
• Substitutions: Use snow peas or green beans if runner beans aren’t in season.