Twist on a traditional soybean stew. Regular ones has red sauce and is spicy. It also usually includes pork. My mom’s white pureed soybean stew is vegetarian friendly and is very nutritious. This doesn’t include any kimchi, so for those of you who can’t handle spice, it’s a perfect dish to try.
Pureed Soybean Stew
Twist on a traditional soybean stew. Usually is spicy and red stew but made this recipe without meat and Kimchi. Great Korean vegetarian stew that is very nutritious!
Ingredients
- 2 cups Soaked soybean
- 2 cups Water
- 100 g Boiled dried radish leaves
- 4 cups Water
- 1 tbsp Perilla oil
- 1 tsp Salted shrimp
- 1 tsp Soy sauce for soup
- 1 tsp Soy sauce for soup
- 1 tsp Minced garlic
- 1/4 Small onion
- 1 Green onion
- Red chili pepper
- Soy sauce
- Chili pepper powder
- Crushed toasted sesame
- Chopped red chili pepper
- Sesame oil
Instructions
- Let the soybean soak for 5 or more hours. (I always do this the night before) Blend/puree together two cups of soaked soybean and two cups of water
- Chop the dried radish leaves into bite sizes and saute using perilla oil. Add the radish leaves and two cups of water to the pot and let it boil until it turns tender.
- Add minced garlic and salted shrimp and let it boil. Once it starts boiling, add another two cups of water and bring it to boil.
- Add soy sauce for soup, onion, and green onion. Bring it to boil and add pureed soybean. Don’t stir around the pureed soybean and let it simmer for 5-7 minutes.
- While the pureed soybean stew is simmering, make the soy sauce seasoning by mixing all the ingredients marked for seasoning. This is good to add to the stew while eating.