Kimchi and Soybean Pulp Hot Pot recipe - ingredients, nutrition and when to eat it
This hearty hot pot combines aged kimchi, soybean pulp, and pork in a rich, savory broth.
This hearty hot pot combines aged kimchi, soybean pulp, and pork in a rich, savory broth. The kimchi’s tangy flavor pairs well with the nutty soybean pulp, making it a comforting choice for a cold evening.
Soups & stews · 30 minutes to cook
Tips: Once you add the soybean pulp to the pot, stir gently to keep its thick texture.
Tips: If the aged kimchi tastes too sour, add a little more onion to mellow it out.
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Ingredients (1 serving)
- Aged kimchi — 100 g
- Soybean pulp — 150 g
- Pork shoulder — 80 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Minced garlic — 0.5 tsp
- Korean chili flakes — 0.5 tsp
- Sesame oil — 0.5 tsp
- Water — 300 ml