Ground Soybean Stew
Ingredients
- 250 gWhole soybean (soaked 12h and blended)
- 200 gPork belly (small cubes)
- 150 gkimchi (chopped)
- 2 pcGarlic (minced)
- 1 tbspgochugaru
- 2 tbspKorean soy sauce
- 1 tbspSesame oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 400 mlMineral water
Method
A thick, creamy stew where ground soybeans provide a unique grainy texture. The tang of fermented kimchi cuts through the milky sweetness of the soy, while the pork adds a comforting richness.
- 1
Rinse soybeans previously soaked for 12h. Blend them with 400ml of mineral water until you reach a thick, grainy paste, not completely smooth.
- 2
Heat sesame oil in a pot. Brown the pork belly cut into small pieces until the fat starts to render and becomes translucent.
- 3
Add minced garlic, finely chopped kimchi, and gochugaru. Sauté for 5 minutes. The kimchi should soften and the oil should turn a bright brick-red color.
- 4
Pour in the soybean puree and Korean soy sauce. Bring to a gentle simmer. Cover and cook without stirring too much to preserve the texture. The stew should thicken and generously coat the back of a spoon.
- 5
Sprinkle with sliced green onions. Adjust seasoning with a pinch of salt if needed. Serve steaming hot.
Frequently asked questions
How do you get this dish right?
- Don't blend the soybeans too finely; you want to keep some grainy texture.
- If the stew is too thick, loosen it with a bit of water at the end.
- Use well-aged (sour) kimchi to add character to the broth.
How long does this dish keep?
Keeps for 3 days in the fridge. The texture thickens as it sits; add a splash of water when reheating.
