Okara Soybean Stew

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INGREDIENTS

– Dried shiitake mushrooms – Kombu – Onions – Kimchi – Okara Full Ingredients

Step-by-step instructions!

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Make the yuksu broth. Combine 1 cup water, 3 shiitake mushrooms, and a 4×4 sheet of kombu in a small ttukbaegi. Bring this to a simmer on medium heat.

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Once the water begins to boil, remove the kombu. As kombu boils, it breaks down and releases compounds that turn the broth slimy and bitter.

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Pour 1 tbsp of oil into a skillet on medium heat. Briefly sauté onion and garlic until aromatic, then add 3/4 cup of drained kimchi. Cook for a few minutes, then transfer this mixture into the ttukbaegi.

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Add the kimchi brine, black pepper, soy sauce, okara, and vegan beef. Simmer for 10 minutes, then turn off the stove and let the jjigae cook for another 5 minutes in the residual heat.

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