Perilla Soybean Pulp Stew recipe - ingredients, nutrition and when to eat it
This hearty stew is made by simmering soybean pulp with perilla seed powder until thick and creamy.
This hearty stew is made by simmering soybean pulp with perilla seed powder until thick and creamy. Pork and kimchi add plenty of flavor, making it a filling dish to enjoy with rice on a chilly day.
Soups & stews · 30 minutes to cook
Nutrition (per 669g serving): 490 kcal · protein 24.4g · carbohydrate 19.8g · fat 34.8g · sodium 898.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Soybean pulp can stick to the bottom of the pot, so stir it occasionally as it simmers.
Tips: If the stew is too thick, add a little water at a time until it reaches the consistency you like.
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Ingredients (1 serving)
- Ground Soybean Pulp — 1 cup
- Pork Belly — 60 g
- Napa Cabbage Kimchi — 0.5 cup
- Perilla Seed Powder — 1 Tbsp
- Green Onion — 0.3 stalk
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Water — 1.5 cup
- Salt — 0.2 tsp