Kimchi and Soy Pulp Stew with Rice recipe - ingredients, nutrition and when to eat it
This hearty stew is simmered with kimchi, pork, and soy pulp, bringing together the kimchi’s tang and the pork’s savory richness.
This hearty stew is simmered with kimchi, pork, and soy pulp, bringing together the kimchi’s tang and the pork’s savory richness. Served with warm rice, it’s thick and filling—just right for lunch or dinner on a chilly day.
Rice bowls · 25 minutes to cook
Nutrition (per 754.5g serving): 596.5 kcal · protein 29.2g · carbohydrate 83.3g · fat 15.2g · sodium 503.5mg
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 soy pulp, stir now and then so it doesn’t stick to the bottom of the pot.
Tips: Kimchi saltiness varies, so taste the stew first and adjust the seasoning as needed.
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Ingredients (1 serving)
- Rice (white) — 1 bowl
- Soy pulp — 0.8 cup
- Pork shoulder — 60 g
- Napa cabbage kimchi — 0.5 cup
- Onion — 0.3 pc
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Water — 1 cup
- Green onion — 0.3 stalk