Kimchi and Soybean Pulp Stew Bento recipe - ingredients, nutrition and when to eat it
This bento pairs rice with soybean pulp stew simmered with pork and kimchi. The tangy, spicy kimchi blends with the nutty, creamy flavor of the soybean pulp.
This bento pairs rice with soybean pulp stew simmered with pork and kimchi. The tangy, spicy kimchi blends with the nutty, creamy flavor of the soybean pulp. It makes a hearty lunch or dinner bento.
Lunchbox & quick meals · 30 minutes to cook
Tips: Break up the soybean pulp before adding it to the pot so it mixes evenly into the stew.
Tips: When packing it to go, keep the rice and stew in separate compartments or airtight containers so the rice stays less soggy.
Tips: The kimchi and pork may already be well seasoned, so taste before adding salt or soy sauce at the end.
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Ingredients (1 serving)
- Soybean pulp — 150 g
- Aged kimchi — 70 g
- Pork belly — 40 g
- Rice — 1 bowl
- Green onion — 10 g
- Garlic — 1 clove
- Korean chili flakes — 0.5 tsp
- Sesame oil — 1 tsp
- Water — 200 ml