LunchDinnerMain Course

Black Soybean Protein Stew

Name: Black Soybean Protein Stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 portioner
Cuisine: korean
Ingredients: 250 g black soybean dried, soaked overnight; 1 stk. yellow onion diced; 4 fed garlic minced; 1 spsk. ginger grated; 2 stk. carrots peeled and sliced; 1 stk. zucchini diced; 1 kop kimchi chopped; 4 kop vegetable broth; 2 spsk. gochujang; 2 spsk. soy sauce; 1 spsk. sesame oil; 300 g tofu firm, cubed; 2 stk. scallion sliced, for garnish

This hearty vegan stew features black soybeans as a protein-rich base, simmered in a savory, slightly spicy broth. It's a comforting and nutritious meal, perfect for a satisfying lunch or dinner. The stew is packed with vegetables and umami flavors.

En original opskrift af Forkin

Tid i alt: 55 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde fisk, gluten, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

250 gblack soybean, dried, soaked overnight
1 stk.yellow onion, diced
4 fedgarlic, minced
1 spsk.ginger, grated
2 stk.carrots, peeled and sliced
1 stk.zucchini, diced
1 kopkimchi, chopped
4 kopvegetable broth
2 spsk.gochujang
2 spsk.soy sauce
1 spsk.sesame oil
300 gtofu, firm, cubed

garnish

2 stk.scallion, sliced, for garnish

Udstyr

knife · cutting board · large pot

Fremgangsmåde

Trin for trin

1
Drain the soaked black soybeans and rinse thoroughly.
Ca. 2 min.
Kokkens note: Soaking overnight significantly reduces cooking time.
2
In a large pot or Dutch oven, heat the sesame oil over medium heat.
Ca. 1 min.
3
Add the yellow onion and cook until softened, about 3-4 minutes.
Ca. 4 min.
4
Stir in the garlic and ginger, cooking for another minute until fragrant.
Ca. 1 min.
Kokkens note: Be careful not to burn the garlic.
5
Add the carrots and zucchini to the pot and sauté for 5 minutes.
Ca. 5 min.
6
Stir in the chopped kimchi, gochujang, and soy sauce, mixing well to combine.
Ca. 2 min.
Kokkens note: Adjust gochujang to your preferred spice level.
7
Add the drained black soybeans and vegetable broth to the pot.
Ca. 1 min.
8
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the soybeans are tender.
Ca. 20 min.
Kokkens note: Check for tenderness by tasting a few soybeans.
9
Gently stir in the cubed tofu and continue to simmer for another 5 minutes to heat through.
Ca. 5 min.
Kokkens note: Be gentle with the tofu to prevent it from breaking apart.
10
Ladle the stew into bowls and garnish with sliced scallion before serving.
Ca. 1 min.
Kokkens note: Serve with a side of steamed rice for a complete meal.

Bevar den gode smag

Opbevaring

Store leftover stew in an airtight container in the refrigerator.

Genopvarmning

Reheat gently on the stovetop over medium heat until warmed through, adding a splash of water or broth if needed.