Spicy Soybeans with Kimchi

MAKES: 4 servings

TIME: 11/2 hours

A wonderful way to incorporate kimchi into a main dish. The kimchis pungency and spice are absorbed by the soybeans, creating a deeply flavored and warming onepot meal.

Other beans you can use: pinto, kidney, adzuki, or black-eyed peas.

8 ounces dried yellow soybeans, washed, picked over, and soaked if you like

2 tablespoons rice wine

2 teaspoons dark sesame oil

11/2 cups chopped Kimchi

2 cloves garlic, chopped

1/4 cup soy sauce, or to taste

1/2 teaspoon cayenne, or to taste (if your kimchi is strong, you may not need any)

Chopped scallion for garnish

Put the beans in a medium pot with water to cover and bring to a boil over medium-high heat, stirring frequently. Immediately turn the heat down to low so that the mixture bubbles gently; cook until the beans are nearly done, about 45 minutes, stirring often and adding water to cover as necessary.

Add the wine, sesame oil, kimchi, garlic, soy, and cayenne and cook until the beans are soft, about 30 minutes more. Taste and adjust the seasoning, adding more soy sauce and cayenne if necessary. Serve hot, garnished with scallion, or store, covered, in the refrigerator for up to 3 days.


Spicy Soybeans with Kimchi and Stir-Fried Tempeh. Just before serving the beans and kimchi, stir in 1 recipe (more or less) Crunchy Crumbled Tempeh.

Pured Spicy Soybeans with Kimchi. Once the beans are soft, use an immersion blender to pure the soybeans in the pot. Or cool the mixture slightly, pour into a blender or food processor, and pure carefully. Proceed with the recipe.