Tofu and Kimchi Soybean Pulp Stew recipe - ingredients, nutrition and when to eat it
This hearty home-style stew simmers soybean pulp and tofu with well-aged kimchi until thick.
This hearty home-style stew simmers soybean pulp and tofu with well-aged kimchi until thick. The nutty, mellow flavor of soybeans pairs with the kimchi’s tang, making it great with rice. Enjoy it warm for a satisfying lunch or dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 707.5g serving): 365.9 kcal · protein 30.3g · carbohydrate 19.9g · fat 19.1g · sodium 1515.4mg
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 cook over low heat and stir along the bottom.
Tips: If the kimchi is salty or very sour, add salt a little at a time at the end.
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Ingredients (1 serving)
- Soybean Pulp — 150 g
- Tofu — 100 g
- Aged Kimchi — 80 g
- Pork Shoulder — 50 g
- Onion — 0.3 pc
- Scallion — 0.3 stalk
- Garlic — 1 tsp
- Cooking Oil — 1 tsp
- Water — 250 ml
- Salt — 0.5 tsp