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Week of 9/11/23

[Leftover] Barbecue Bean and Kimchi Flatbread
with sesame gochujang broccoli

Active: 40 Total: 40
Original GF Paleo Vegetarian
[Leftover] Barbecue Bean and Kimchi Flatbread

Smoky beans and tangy kimchi make a uniquely delicious combination for these quick flatbread pizzas. Paired with spicy roasted broccoli, this meal is the crossover you never knew you needed!
Smarts: Kimchi and gochujang are both spicy ingredients. Feel free to adjust the amounts of both to suit your preference.

Dependency
Slow Cooker (or not) Barbecue Beans
Tags
Dependent Meal Pairs, Air-Fryer Friendly
Proteins
Cheese, Beans, pinto
Cuisines
Asian - Fusion
Save recipe
30

Ingredients

Metric
Servings:
4
[Leftover] Barbecue Bean and Kimchi Flatbread:
  • Cheese, mozzarella - 8 oz , shredded
  • Kimchi - 1 cup , drained and chopped
  • Mayonnaise - 1/4 cup
  • Gochujang - 1 Tbsp (sub barbecue sauce for less heat)
  • Vinegar, rice - 2 tsp
  • Cucumbers - 6 oz , thinly sliced
  • Barbecue Beans (leftover from Monday) - ~2 cups
  • Flatbread, like naan or pita bread - 4 rounds
Sesame Gochujang Broccoli:
  • Broccoli - 1 lb , florets
  • Gochujang - 1 Tbsp (use more or less, depending on your spice preference)
  • Soy sauce, low-sodium - 1 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Vinegar, rice - 2 tsp
  • Oil, cooking - 1 Tbsp
  • Sesame seeds - 2 tsp

Prep

  1. Cheese / Broccoli - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Kimchi - Place in a strainer. Use the back of a spoon to press out as much liquid as possible, then roughly chop. (Can be done up to 5 days ahead)

  3. Make gochujang mayo - Stir together mayonnaise, gochujang (portion for flatbread), and vinegar (portion for flatbread) until combined. (Can be done up to 5 days ahead)

  4. Cucumbers - Prep as directed.

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Make

  1. Heat oven to 425 F / 218 C degrees and set out two sheet pans.

  2. In a large mixing bowl, whisk together gochujang (portion for broccoli), soy sauce, sesame oil, and vinegar (portion for broccoli). Add broccoli and toss until evenly coated with sauce.

  3. Brush one sheet pan lightly with cooking oil. Spread broccoli out on the oiled pan and roast, shaking the pan halfway through, until tender and beginning to brown in spots, 20 to 25 minutes. Toss with sesame seeds.

  4. While broccoli roasts, heat beans in the microwave until just warm. Lay flatbreads out on the second sheet pan. Spread gochujang mayo over flatbreads and top each with beans, kimchi, and cheese.

  5. Bake flatbreads until edges are golden brown and cheese is melted and bubbly, 8 to 10 minutes.

  6. Remove flatbreads from oven and top with cucumber slices.

  7. Serve flatbreads with broccoli on the side. Enjoy!

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