Creamy Korean Soybean Pulp Stew with Kimchi
A comforting Korean stew that sautés kimchi and pork first, then gently simmers soybean pulp for a creamy, savory finish.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Fresh soybean pulp400 g
- Pork shoulder150 g
- Aged kimchi180 g
- Onion1/2 medium (100 g)
- Scallion1/2 stalk
🥣 Sauce & Seasoning
- Anchovy-kelp broth450 ml
- Soup soy sauce1 tbsp
- Minced garlic1 tsp
- Korean chili flakes1 tsp
- Sesame oil1 tsp
👨🍳 Cooking Steps
Cut pork into 2 cm pieces and chop kimchi into bite-size pieces. Thickly slice the onion and diagonally slice the scallion.
Heat sesame oil in a pot and sauté pork over medium heat for 3 minutes, until the edges are cooked.
Add kimchi, onion, garlic, and chili flakes; sauté 3 more minutes until the kimchi moisture reduces and smells fragrant.
Pour in 450 ml broth, simmer for 5 minutes, then add soup soy sauce.
Stir in soybean pulp, reduce to low heat, and simmer 5 minutes while scraping the bottom with a spatula. Add scallion, stir once, and serve.
🌟 Pro Chef Tips
- • After adding soybean pulp, use low heat and stir to keep the texture silky.
- • If it gets too thick, loosen it with hot broth 2 tablespoons at a time.
⚠️ Avoid Common Pitfalls
- ❌ If the bottom starts catching, lower the heat immediately, add a splash of hot broth, and loosen it with a spatula.
- ❌ If the aroma seems strong, sauté the kimchi one extra minute to cook off moisture before adding broth.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
