Kimchi and Soybean Pulp Stew recipe - ingredients, nutrition and when to eat it
This hearty, spicy stew simmers soybean pulp, kimchi, and pork together in one pot.
This hearty, spicy stew simmers soybean pulp, kimchi, and pork together in one pot. It's perfect for a satisfying winter dinner or lunch on a chilly day, served with rice.
Soups & stews · 30 minutes to cook
Nutrition (per 658g serving): 263.5 kcal · protein 24.5g · carbohydrate 19.3g · fat 10.4g · sodium 958.9mg
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: After adding the soybean pulp, stir it occasionally over medium-low heat so it doesn't stick to the bottom.
Tips: Adjust the amount of soy sauce at the end depending on how fermented the kimchi is.
Tips: Let the stew rest for about 5 minutes after cooking so the soybean pulp and broth come together and thicken.
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Ingredients (1 serving)
- Soybean pulp — 150 g
- Napa cabbage kimchi — 80 g
- Ground pork — 60 g
- Onion — 40 g
- Green onion — 15 g
- Garlic — 1 tsp
- Korean chili flakes — 1 tsp
- Soy sauce — 1 tsp
- Water — 300 ml