한Korean Pantry

Soups & Stews

White Kimchi Soy Pulp Stew백김치콩비지찌개

A mild, savory stew made with white kimchi and creamy soy pulp, finished with green chili, garlic, sesame oil, and soy sauce.

White Kimchi Soy Pulp Stew — Korean recipe photo

01

Ingredients

02

Instructions

  1. 1

    Finely chop the green chili.

  2. 2

    Cut the white kimchi into bite-size pieces.

  3. 3

    Stir-fry the white kimchi in a pot. Once the kimchi is cooked, add the sesame oil, ground black pepper, and minced garlic, and continue stir-frying.

  4. 4

    Add 200g water and bring to a boil.

  5. 5

    Once the water boils, add the soy pulp, soy sauce, and green chili. Simmer over low heat for about 15 minutes to finish.

Ingredient substitutions

Green chili pepper
Use a fresh green pepper with a similar heat level.
Kimchi
There is no exact substitute. Sauerkraut plus gochugaru can provide acidity and crunch, but the flavor will be different.
Toasted sesame oil
Perilla oil is different but works in some Korean dishes.
Black pepper
White pepper is usable but tastes different.
Garlic
Garlic powder works in a pinch but lacks fresh aroma.

Nutrition & source

Nutrition per serving

Calories
195.3
Protein
2.99
Carbs
3.13
Fat
2.99
Sodium
447.2

Source: Food Safety Korea / Ministry of Food and Drug Safety

Food Safety Korea / Ministry of Food and Drug Safety Open API — free reuse with author/source attribution, third-party rights may apply.

Source details

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