Kim Dae-seok's Soybean Stew
A rich, savory, and refreshing healthy soybean stew made by blending soaked white soybeans with dried anchovy-kombu broth and simmering until smooth. Enjoy it chilled.
Ingredients needed 2 servings
Recipe
Cooking tips
- During summer, soak soybeans only in the refrigerator to prevent spoilage.
- When blending, avoid making the mixture too smooth—stop after about 30 seconds so the beans retain slight texture, preserving the unique soft, chewy mouthfeel.
- Always use uncooked, soaked raw soybeans; simmering gently over low heat ensures the beany smell disappears completely.
- For a deeper, richer flavor, serve the stew after it has cooled completely at room temperature or in the refrigerator.
Recommended for
- Those who want to make a protein-rich, creamy, and savory alternative to tofu or store-bought soy milk at home.
- Home cooks who enjoy following recipes step-by-step and recreating authentic dishes in their kitchen.
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