← Nouns Cooking · Korean

Ingredients

• 180 g Dried soybeans, soaked overnight
• 250 ml water, for blending
• 200 g pork belly or shoulder, cut into small pieces
• 1 tbsp Toasted sesame oil
• 250 g well-fermented kimchi, chopped
• 4 tbsp kimchi juice
• ½ Onion, chopped
• 3 cloves Garlic, minced
• 1 tsp Gochugaru (Korean chilli flakes) (optional)
• 500 ml water or anchovy stock
• 1 tbsp soup soy sauce
• 2 Spring onion, chopped
• Salt
• Black pepper

Method

1. Soak the soybeans in plenty of cold water overnight; they will more than double in size. Rub them between your hands to loosen the skins, let the skins float up and pour them off (it is fine if some remain).
2. Blend the drained soybeans with the 250 ml water until very fine but still a little grainy, like thick cream.
3. Heat the sesame oil in a wide pot over medium heat and fry the pork for 4–5 min until lightly golden. Add the kimchi, onion and garlic and stir-fry for 3 min.
4. Pour in the stock, kimchi juice and gochugaru, bring to the boil and simmer for 10 min.
5. Pour the ground soybeans over the top without stirring. Simmer uncovered over medium-low heat for 10–12 min, until the soybeans set into fluffy curds; watch closely, because it can foam up and boil over.
6. Season with soup soy sauce, salt and pepper, scatter over the spring onion and serve bubbling with rice.

Tips

• Stir the bottom gently only once or twice; too much stirring breaks up the pretty curds and lets the soy scorch.
• For a meat-free version, use mushrooms instead of pork and a kelp and shiitake stock.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Seonkyoung Longest