Soybean Pulp Stew (Biji-jjigae)

Name: Soybean Pulp Stew (Biji-jjigae)
Yield: 409 g
Ingredients: fresh zucchini 80 g; perilla oil 5 g; kimchi 55 g; Korean soybean pulp 160 g; Korean spicy green chili (Cheongyang chili) 5 g; soy milk base (broth from soybeans) 100 ml; tuna extract sauce 3 g; salt and pepper 1 serving

253 kcal

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Ingredients

Main ingredients

fresh zucchini 80 g
perilla oil 5 g
kimchi 55 g
Korean soybean pulp 160 g

Seasonings/Sauce

Korean spicy green chili (Cheongyang chili) 5 g
soy milk base (broth from soybeans) 100 ml
tuna extract sauce 3 g
salt and pepper 1 serving

Nutrition summary

Carbohydrates 16.94 g 25%

Protein 16.55 g 24%

Fat 15.14 g 50%

Serving size 409g

Cooking steps

1

(Boil and shred chicken)
2

Stir-fry kimchi with perilla oil (add chicken)
3

Season with salt, red pepper powder, and tuna sauce
4

Add soybean pulp and adjust the water as needed
5

If the flavor is weak, add kimchi juice

Soybean Pulp Stew (Biji-jjigae)

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