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

Een origineel recept van Forkin

Totale tijd: 55 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan vis, gluten, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

250 gblack soybean, dried, soaked overnight
1 styellow onion, diced
4 teentjegarlic, minced
1 elginger, grated
2 stcarrots, peeled and sliced
1 stzucchini, diced
1 kopjekimchi, chopped
4 kopjevegetable broth
2 elgochujang
2 elsoy sauce
1 elsesame oil
300 gtofu, firm, cubed

garnish

2 stscallion, sliced, for garnish

Keukengerei

knife · cutting board · large pot

De bereidingswijze

Stap voor stap

1
Drain the soaked black soybeans and rinse thoroughly.
Ongeveer 2 min
Tip van de kok: Soaking overnight significantly reduces cooking time.
2
In a large pot or Dutch oven, heat the sesame oil over medium heat.
Ongeveer 1 min
3
Add the yellow onion and cook until softened, about 3-4 minutes.
Ongeveer 4 min
4
Stir in the garlic and ginger, cooking for another minute until fragrant.
Ongeveer 1 min
Tip van de kok: Be careful not to burn the garlic.
5
Add the carrots and zucchini to the pot and sauté for 5 minutes.
Ongeveer 5 min
6
Stir in the chopped kimchi, gochujang, and soy sauce, mixing well to combine.
Ongeveer 2 min
Tip van de kok: Adjust gochujang to your preferred spice level.
7
Add the drained black soybeans and vegetable broth to the pot.
Ongeveer 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.
Ongeveer 20 min
Tip van de kok: 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.
Ongeveer 5 min
Tip van de kok: Be gentle with the tofu to prevent it from breaking apart.
10
Ladle the stew into bowls and garnish with sliced scallion before serving.
Ongeveer 1 min
Tip van de kok: Serve with a side of steamed rice for a complete meal.

Goed bewaren

Bewaren

Store leftover stew in an airtight container in the refrigerator.

Opwarmen

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