Seafood and Soy Pulp Stew recipe - ingredients, nutrition and when to eat it
This hearty home-style stew simmers ground soybean pulp with shrimp, clams, and kimchi until thick.
This hearty home-style stew simmers ground soybean pulp with shrimp, clams, and kimchi until thick. The nutty soy flavor comes together with the kimchi’s tang and the seafood’s savory taste, making it a great match for rice. Enjoy it hot for a filling lunch or dinner.
Seafood · 30 minutes to cook
Tips: Soybean pulp can stick to the bottom of the pot, so lower the heat and stir from time to time.
Tips: If the kimchi is salty, skip the extra salt and taste at the end before adjusting the seasoning.
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Ingredients (1 serving)
- Ground soybean pulp — 1 cup
- Shrimp — 4 pc
- Clam meat — 50 g
- Napa cabbage kimchi — 0.5 cup
- Onion — 0.3 pc
- Minced garlic — 0.5 Tbsp
- Cooking oil — 1 tsp
- Seafood stock — 1.5 cup
- Korean red pepper flakes — 0.5 tsp
- Green onion — 0.3 stalk