This spicy kimchi soybean stew is Korean comfort at its loudest and coziest. Dried yellow soybeans simmer until plush and mild, then meet chopped kimchi, sesame oil, and garlic for a stew with real presence — small pot, big return.
If you’re looking for a truly spectacular way to feature kimchi as the star of a main course, you’ve found it. This one-pot wonder is the definition of comfort food with a kick. The magic happens as the soybeans slowly simmer, soaking up all the pungent, spicy, and umami-rich flavors of the kimchi. The result is a deeply satisfying and warming stew that’s both incredibly simple to make and packed with complex flavor. It’s the perfect cozy meal for a chilly evening!
Ingredients
• 8 ounces / 225g (7.9 oz) dried yellow soybeans, washed and picked over
• 2 tablespoons / 30ml (1 fl oz) rice wine
• 2 teaspoons / 10ml (0.3 fl oz) dark sesame oil
• 1 1/2 cups / 225g (7.9 oz) chopped kimchi
• 2 cloves garlic, chopped
• 1/4 cup / 60ml soy sauce, or to taste
• 1/2 teaspoon / 1g (0.04 oz) cayenne pepper, or to taste
• Chopped scallions, for garnish
Instructions
1. Place the soybeans in a medium pot with enough water to cover them generously. Bring to a boil over medium-high heat, stirring frequently.
2. Once boiling, immediately reduce the heat to low, allowing the mixture to bubble gently. Cook until the beans are nearly tender, about 45 minutes. Stir often and add more water as needed to keep the beans submerged.
3. Add the rice wine, sesame oil, kimchi, garlic, soy sauce, and cayenne to the pot. Continue to simmer until the beans are completely soft and have absorbed the flavors, about 30 minutes more.
4. Taste the dish and adjust the seasoning. Add more soy sauce for saltiness or cayenne for heat if desired.
5. Serve hot, garnished with fresh chopped scallions.
Nutritional Information
• (Approximate values per serving)
• Calories: 350 kcal
• Protein: 25g
• Carbohydrates: 30g
• Fat: 15g
• Fiber: 12g
• Sodium: 850mg
Pro Tips
• For a quicker cooking time and easier digestion, soak the dried soybeans in water overnight before you begin.
• Don’t be afraid to swap the beans! This recipe works beautifully with pinto, kidney, adzuki, or black-eyed peas.
• Boost the protein and add a fantastic texture by stirring in crumbled, pan-fried tempeh just before serving.
• For a creamier, thicker consistency, use an immersion blender to partially or fully purée the dish after it’s finished cooking.
• The spice level of kimchi varies greatly. Taste the dish after adding the kimchi before you decide how much, if any, cayenne pepper to add.
FAQ
Q: Is this kimchi soybean stew recipe vegan
A: Yes, this recipe is easily made vegan. The key is to use vegan kimchi, which is widely available. Always check the kimchi label to ensure it does not contain fish sauce or shrimp paste. All other ingredients listed are naturally plant-based.
Q: How can I add more protein to this vegetarian stew
A: The soybeans provide a substantial amount of plant-based protein. For an extra protein boost, stir in crumbled, pan-fried tempeh or cubes of firm tofu just before serving. This will also add a wonderful new texture to the dish.
Q: Can I use canned beans instead of dried soybeans
A: Absolutely. To save time, you can substitute two 15-ounce cans of soybeans or another bean like pinto or kidney beans. Be sure to rinse and drain them well. Add them to the pot with the kimchi and other seasonings, and simmer for just 20-25 minutes to allow the flavors to meld.
Q: How should I store and reheat leftover kimchi stew
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen and become even more delicious. Reheat gently on the stovetop over medium-low heat, adding a splash of water or vegetable broth if it has thickened too much.
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Spicy Kimchi Soybean Stew
Ingredients
Method
- Place the soybeans in a medium pot with enough water to cover them generously.
- Bring to a boil over medium-high heat, stirring frequently.
- Once boiling, immediately reduce the heat to low, allowing the mixture to bubble gently.
- Cook until the beans are nearly tender, about 45 minutes.
- Stir often and add more water as needed to keep the beans submerged.
- Add the rice wine, sesame oil, kimchi, garlic, soy sauce, and cayenne to the pot.
- Continue to simmer until the beans are completely soft and have absorbed the flavors, about 30 minutes more.
- Taste the dish and adjust the seasoning.
- Add more soy sauce for saltiness or cayenne for heat if desired.
- Serve hot, garnished with fresh chopped scallions.
- Don't be afraid to swap the beans! This recipe works beautifully with pinto, kidney, adzuki, or black-eyed peas.
