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 servings
Cuisine: korean
Ingredients: 250 g black soybean dried, soaked overnight; 1 pcs yellow onion diced; 4 clove garlic minced; 1 tbsp ginger grated; 2 pcs carrots peeled and sliced; 1 pcs zucchini diced; 1 cup kimchi chopped; 4 cup vegetable broth; 2 tbsp gochujang; 2 tbsp soy sauce; 1 tbsp sesame oil; 300 g tofu firm, cubed; 2 pcs 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.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium

Allergen information: may contain fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gblack soybean, dried, soaked overnight
1 pcsyellow onion, diced
4 clovegarlic, minced
1 tbspginger, grated
2 pcscarrots, peeled and sliced
1 pcszucchini, diced
1 cupkimchi, chopped
4 cupvegetable broth
2 tbspgochujang
2 tbspsoy sauce
1 tbspsesame oil
300 gtofu, firm, cubed

garnish

2 pcsscallion, sliced, for garnish

Equipment

knife · cutting board · large pot

The method

Step by step

1
Drain the soaked black soybeans and rinse thoroughly.
About 2 min
Cook’s note: Soaking overnight significantly reduces cooking time.
2
In a large pot or Dutch oven, heat the sesame oil over medium heat.
About 1 min
3
Add the yellow onion and cook until softened, about 3-4 minutes.
About 4 min
4
Stir in the garlic and ginger, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
5
Add the carrots and zucchini to the pot and sauté for 5 minutes.
About 5 min
6
Stir in the chopped kimchi, gochujang, and soy sauce, mixing well to combine.
About 2 min
Cook’s note: Adjust gochujang to your preferred spice level.
7
Add the drained black soybeans and vegetable broth to the pot.
About 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.
About 20 min
Cook’s 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.
About 5 min
Cook’s 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.
About 1 min
Cook’s note: Serve with a side of steamed rice for a complete meal.

Keep it good

Storage

Store leftover stew in an airtight container in the refrigerator.

Reheating

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