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Recipe courtesy of Edward Lee

Korean-Style Succotash

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.)
  3. 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.
  4. Season with salt and pepper. Fold in the chopped herbs and serve immediately.
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