Whelk Soybean Paste Stew recipe - ingredients, nutrition and when to eat it
This home-style stew combines chewy whelk, savory fermented soybean paste, and soft tofu.
This home-style stew combines chewy whelk, savory fermented soybean paste, and soft tofu. Served with rice, it’s a warm way to enjoy the fresh flavors of the sea and vegetables on a spring or summer evening.
Soups & stews · 25 minutes to cook
Nutrition (per 688g serving): 259.3 kcal · protein 33.4g · carbohydrate 16.2g · fat 7.6g · sodium 1376.8mg
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: Add the whelk at the end and simmer it briefly to preserve its chewy texture.
Tips: Soybean paste varies in saltiness, so it’s best to adjust the seasoning at the end rather than adding too much at the start.
Tips: Using rice-rinsing water makes the broth a little smoother and more savory.
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Ingredients (1 serving)
- Whelk — 80 g
- Tofu — 100 g
- Korean soybean paste — 1.5 Tbsp
- Korean zucchini — 60 g
- Onion — 40 g
- Green onion — 15 g
- Minced garlic — 1 tsp
- Kelp — 3 g
- Dried anchovies — 5 g
- Water — 350 ml
- Red chili pepper — 0.5 pc