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Spicy Kimchi Soybean Stew – vegetarian recipe
Stav Kogan

Spicy Kimchi Soybean Stew

A one-pot wonder featuring kimchi as the star. This comforting stew slowly simmers soybeans in the pungent, spicy, and umami-rich flavors of kimchi, resulting in a deeply satisfying and warming meal that's simple to make and packed with complex flavor.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 2 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 8 ounces (225 g / 7.9 oz) dried yellow soybeans, washed and picked over
  • 2 tablespoons (30 ml / 1 fl oz) rice wine
  • 2 teaspoons (10 ml / 0.3 fl oz) dark sesame oil
  • 1 1/2 cups (225 g / 7.9 oz) chopped kimchi
  • 2 cloves garlic, chopped
  • 1/4 cup (60 ml) soy sauce, or to taste
  • 1/2 teaspoon (1 g / 0.04 oz) cayenne pepper, or to taste
  • Chopped scallions, for garnish
  • For a quicker cooking time and easier digestion, soak the dried soybeans in water overnight before you begin.
  • 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.

Method
 

  1. Place the soybeans in a medium pot with enough water to cover them generously.
  2. Bring to a boil over medium-high heat, stirring frequently.
  3. Once boiling, immediately reduce the heat to low, allowing the mixture to bubble gently.
  4. Cook until the beans are nearly tender, about 45 minutes.
  5. Stir often and add more water as needed to keep the beans submerged.
  6. Add the rice wine, sesame oil, kimchi, garlic, soy sauce, and cayenne to the pot.
  7. Continue to simmer until the beans are completely soft and have absorbed the flavors, about 30 minutes more.
  8. Taste the dish and adjust the seasoning.
  9. Add more soy sauce for saltiness or cayenne for heat if desired.
  10. Serve hot, garnished with fresh chopped scallions.
  11. Don't be afraid to swap the beans! This recipe works beautifully with pinto, kidney, adzuki, or black-eyed peas.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15g

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