Edward Lee’s Korean-Style Succotash | The Kitchen | Food Network

Chef Edward Lee puts his spin on a Southern staple, including a host of fresh additions along with his secret ingredient, Doenjang, the Korean answer to miso!
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Korean-Style Succotash
RECIPE COURTESY OF EDWARD LEE
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 servings

Ingredients

1 teaspoon olive oil
2 tablespoons butter
4 cups corn kernels (from about 5 ears)
2 tablespoons buttermilk
2 tablespoons whole milk
2 teaspoons doenjang Korean soybean paste or white miso
1 garlic clove
6 ounces lima beans
3 ounces shelled edamame
3 ounces black-eyed peas
1/4 cup diced red peppers
Salt and pepper
2 tablespoons chopped fresh herbs, preferably a combination of parsley, chives and tarragon

Directions

Warm olive oil and 1 tablespoon butter in a large skillet until the butter is foaming. Add the corn kernels and saute until tender, about 3 minutes.

Transfer 1 cup of the corn to a blender. Add the buttermilk, whole milk, soybean paste, garlic and remaining tablespoon butter. Puree on high until a smooth chowder-like puree is formed. (If the puree is still chunky, add a few tablespoons water.)

Add the corn puree, lima beans, edamame, black-eyed peas and red peppers to the skillet and continue to saute, stirring often, until everything comes together and the peppers begin to soften, another 3 to 5 minutes.

Season with salt and pepper. Fold in the chopped herbs and serve immediately.

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Edward Lee’s Korean-Style Succotash | The Kitchen | Food Network

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