Soybean Pulp and Pork Stew recipe - ingredients, nutrition and when to eat it
This home-style stew is made by simmering soybean pulp with pork and kimchi until thick.
This home-style stew is made by simmering soybean pulp with pork and kimchi until thick. The beans’ nutty flavor pairs with the kimchi’s tangy, spicy taste, making it a lovely dish to serve with rice on a chilly day.
Soups & stews · 30 minutes to cook
Tips: Soybean pulp tends to stick to the bottom of the pot, so keep the heat low and stir often.
Tips: If aged kimchi is too salty or sour, add a little water and adjust the seasoning at the end.
Tips: For a lighter flavor, use pork shoulder instead of pork belly.
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Ingredients (1 serving)
- Soy pulp — 1 cup
- Pork belly — 80 g
- Aged kimchi — 0.5 cup
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Korean red pepper flakes — 0.5 tsp
- Sesame oil — 1 tsp
- Water — 1.5 cup
- Salt — 0.1 tsp