Savory Korean Soybean Stew With Vegetables Recipe

About this recipe

This hearty soybean stew combines traditional Korean flavors with a rich, savory broth packed with protein and fresh vegetables. Perfect for a comforting dinner.

Ingredients

• 1 Kg Carrots - 1kg
• 100 G Jumbo Garlic 100g
• 1kg 1kg Green Pepper
• 3 Pcs Green Lime 3 Pcs
• 250 G Onion Shallots 300g
• 400G Mung Bean Thread Vermicelli - Glass Noodles, 400G
• 250G Garlic 250g
• 400G Chinese Black Soybeans, 400G
• 250 G Sempio Gochujang
• - Potts Vegetable Stock Can
• 100 g Yorkshire English Carrots 100G
• 4 kg 4Kg Potato Starch Food Grade Chinese Indian Asian Thai Cooking Food
• 1 Bunch Spinach Fresh 1 Bunch
• 160 Ml Cj Bibigo Sesame Oil
• - Ginger - 100g
• 60G Toasted White Sesame Seeds, 60G
• 1 L Crisp N Dry Oil
• - Amoy Dark Soy Sauce
• - Kikkoman Soy Sauce

Instructions

1. 1. Soak the dried soybeans in water overnight, then drain and rinse them thoroughly.
2. 2. Boil the soybeans in a pot with fresh water for 15 minutes until tender and set aside.
3. 3. Chop zucchini, carrots, potatoes, and green onions into bite-sized pieces and mince the garlic and ginger.
4. 4. Heat sesame oil in a large pot over medium heat and sauté garlic and ginger until fragrant.
5. 5. Add the gochujang and soy sauce to the pot, stirring well to combine with the garlic and ginger.
6. 6. Pour vegetable stock into the pot and bring it to a gentle boil while stirring to dissolve the paste.
7. 7. Add the boiled soybeans, potatoes, carrots, and zucchini, cooking for 10 minutes until vegetables are tender.
8. 8. Stir in the spinach and cook for 3 minutes, allowing it to wilt and incorporate into the broth.
9. 9. Adjust seasoning if necessary, then ladle the stew into bowls for serving.
10. 10. Garnish with sliced green onions and a sprinkle of white sesame seeds for added flavor and texture.