Korean Soy Pulp Stew (Okara with Aged Kimchi and Pork)
Quick answer
- Total time
- 32 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Okara, the soybean pulp, drinks up the broth and cooks down almost to the thickness of porridge.
Read more
Pork and sour kimchi are fried in perilla oil first, and salted shrimp seasons the pot at the end. Okara sinks and catches on the bottom; through the 20-plus minutes of gentle simmering, the pot needs frequent scraping.
Ingredients
Instructions
- 1
Cut the 120g pork into bite-size pieces and slice the half onion thinly.
Chop the 150g aged kimchi; if it carries excess liquid, squeeze it lightly so the stew thickens instead of becoming watery.
- 2
Heat 1 tablespoon perilla oil in a pot over medium heat.
Add the pork and 1 tablespoon minced garlic, then stir-fry about 2 minutes until the pork surface turns opaque and some fat appears.
- 3
Add the aged kimchi and onion.
Stir-fry over medium heat for about 3 minutes, scraping the bottom often, until the kimchi looks slightly translucent and the onion softens without scorching.
- 4
Add 1.5 cups water and 300g soy pulp, then set the pot over high heat.
Break up clumps with a spoon as it heats so the pulp disperses evenly before the stew boils hard.
- 5
When the stew boils hard, lower to medium-low and simmer at least 20 minutes.
Stir from the bottom every couple of minutes because soy pulp settles quickly and can burn before the top looks dry.
- 6
Once the broth is thick and the pork is fully cooked, season with 0.5 tablespoon salted shrimp.
Simmer 2 more minutes, taste for saltiness, then finish with a small extra drizzle of perilla oil if desired.
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