soybean

There&#039;s not one but three different types of fresh soy milk you can make from this recipe (you&#039;re very welcome).

Fresh Homemade Soy Milk (Sua Dau Nanh)

soy bean

water (for thick version)

water (for light version)

pandan leaves (optional)

sugar (optiona;)

Soak

Blend

Strain soaked beans. If your blender can not fit 6 oz beans with 2 cup of water at the same time, then divide into 2 batches. Each with 3 oz beans and 1 cup of water, grind finely in blender until the mixture becomes thick and ivory white puree.

Cook

Put the ground bean mixture in one non-stick pot. Use 1 more cup of water (for thick version) or 2 more cups of water (for light version) to rinse out the blender then add this liquid into the pot.

Cook the mixture on medium-high heat, use wooden spoon to stir the bottom gradually to avoid burning and scorching for 5 to 8 minutes. When you see a frothy foam starts to form and rise, turn off the heat and remove the pot from the stove immediately.

Strain

Put the other non-stick pot inside your sink and place a fine mesh strainer inside it. Put the cheese cloth in the strainer. Make sure it is big enough to allow its edges drape over the rim. Pour the cooked ground beans mixture into the cheese cloth. If the liquid is too hot to handle by bare hands, then let it cool down for 5-10 minutes.

Squeeze

When the ground beans are cool enough to handle, lightly squeeze the extra liquid out. Then add the remaining 1 cup of water to the ground beans for light version add 2 cups, repeat the squeezing process.

Discard squeezed ground beans, return this pot to the stove, heat on medium-high setting. Add sugar and pandan leaves (if using). Use wooden spoon to stir gradually for 5 minutes. Remove from the heat. Chill in refrigerator or add ice to drink.

This spicy and sweet, slightly nutty, and creamy stew from developer Sunny Lee is worth the tending (and time) it requires over the stove.

Buttery Kimchi Chicken

plain whole-milk Greek yogurt

garlic cloves, finely chopped

2" piece ginger, peeled, finely chopped

Tbsp. gochugaru (coarse Korean red pepper powder)

Tbsp. fish sauce

Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

tsp. black pepper

lb. skinless, boneless chicken thighs

soybeans

vegetable oil

onion, sliced ½" thick

Napa cabbage kimchi, cut into 2" pieces

tomato paste

chicken broth

unsalted butter

white rice (for serving)

scallions, thinly sliced

red chile (such as Fresno), thinly sliced

Pickles (for serving; optional)

If you ever eat at Sunny Lee’s house, don’t be surprised to find dishes that combine influences from her Korean, Greek, and American roots. Notably, her family’s kimchi jjigae recipe is untraditionally enriched with butter at the end, nudging it towards something closer to Italian Bolognese or Indian Butter Chicken. This dish gets its creaminess from browning the yogurt marinade as well as ground up soybeans. Caramelizing tomato paste with kimchi harmonizes the bright funky acidity of both ingredients as well as brightening the color of this stew—perfect for a winter night. Channel your inner grandma: Be prepared to stand over the stove for the better part of an hour and make sure to wear an apron. This spicy and sweet, slightly nutty, and creamy stew will be worth the time.

Bon Appétit

Mix yogurt, garlic, ginger, gochugaru, fish sauce, salt, and pepper in a medium bowl. Cut chicken thighs crosswise into thirds and add to bowl. Massage yogurt mixture into chicken until well coated. Cover and chill at least 1 hour and up to 3 hours.

Meanwhile, place soybeans in a medium saucepan and pour in 2 cups cold water; bring to a boil. Immediately drain soybeans and rinse under cold running water. Return to pot, pour in 1 cup cold water, and bring to a boil again. Immediately remove from heat and let cool slightly. Transfer soybeans and water to a blender and blend until a thick purée forms. (It’s okay if the soybeans are a bit chunky still; they’ll soften in the braise.) Set aside.

Heat oil in a large Dutch oven over medium-high. Working in 2 batches, remove chicken from marinade, letting any marinade that wants to cling stay on, and cook, stirring occasionally, until browned all over, 5–7 minutes per batch. Using a slotted spoon, transfer chicken to a plate as you go, leaving all the crunchy bits and oil in pot. Set any remaining marinade aside.

Reduce heat to medium-high. Combine onion, kimchi, tomato paste, and reserved marinade in same pot and cook, stirring and scraping up browned bits constantly to prevent burning, until onion is softened and tomato paste darkens slightly and begins to stick to bottom of pot, about 10 minutes. Return chicken, along with any juices collected on plate, to pot and stir in broth, butter, and reserved soybean purée. Bring to a simmer and cook until chicken is just cooked through, 10–15 minutes.

Divide rice among bowls and ladle chicken mixture over. Top with scallions and chile. Serve with pickles alongside if desired.

Homemade tempeh is creamy, nutty and delicious. It is so much tastier than supermarket tempeh. Here is everything you need to know about how to make tempeh at home.

How to Make Tempeh

lb dried soybeans (about 2 1/2 cups)

Tbsp white vinegar

tsp tempeh starter

Cover the soybeans with water and soak for 12 -18 hours. If you are using the dry method for dehulling, pass the beans through a grinder at this point. Otherwise, dehull after boiling. See the section above for more information.

Bring the soaked soybeans to a boil and simmer until they are soft but not mushy about 1 hour. 

Drain the soybeans and gently pat them dry with a towel, then allow them to cool to just below body temperature.

Mix in the vinegar (to lower the pH so that unwanted bacteria won&#8217;t grow).

Sprinkle on the tempeh starter and mix well so that the beans are evenly covered by the spores.

Check the beans after 12 hours. At this point, the mold will have started to grow and the beans will start generating heat. You may need to lower the temperature.

At some point between 24 and 48 hours, your tempeh will be finished. You will know it&#8217;s done when the mold has thickened the soybeans into a single dense mass. There might be some grey or black mold spores, but you want to stop before it spores. See the photo above for a picture of the white mold.

At this point stop the fermentation by transferring the tempeh to an airtight container and storing it in the refrigerator for up to 1 week. (See notes for cooking and freezing instructions).

I have a question regarding your tempeh link. It says in that amazon ad "4 packets". Were there 4 separate starter packettes inside that bag of starter you linked? Or is that 4 bags of the starter culture in the shipment? I realize at that link it is temporarily unavailable but I have seen that brand before, so I am curious if it includes 4 separate packettes for freshness.

This Korean soybean soup recipe, also known as Kong Guksu (콩국수), is a popular Korean noodle dish served in a cold soy milk broth to enjoy during hot days! It&#39;s vegan, gluten-free, and delicious!

Korean Soybean Soup (Kong Guksu 콩국수)

g Wheat Noodles (somen (somyun) noodles

150 g Tofu (medium firm)

peanut butter (or cashew butter)

sesame seeds

soy milk (plain

tsp sugar (less if you want it less sweet)

tsp salt

cucumber (julienned)

grape tomatoes (sliced in half (optional))

Ice cubes (optional)

To begin making your Korean soybean soup, start by boiling water in a pot for the noodles. I recommend using thin wheat noodles, such as Somen, for their chewiness. Once the water is boiling, add the noodles to the pot. These noodles cook quickly, usually in about 5 minutes or less. While this cooks, prepare to make the rest of your soup!

For the soup base, you can use either unsweetened soy milk or water. Soy milk gives the soup a creamier texture and a more robust soybean flavor. In a blender, combine the soy milk (or water) with the medium-firm tofu, cashew butter (or peanut butter), sugar, salt, and roasted sesame seeds. Adjust the amount of liquid depending on the tofu&#39;s firmness; firmer tofu may require more liquid, while softer tofu may need less.

Blend all the ingredients until you achieve a smooth and creamy consistency.

Once the noodles are done cooking, drain and rinse them under cold water to stop the cooking process. Place the cooked noodles in a serving bowl and pour the cold soup base over them.

To make this soup truly refreshing, add a few ice cubes to the bowl. The ice will keep the soup chilled while you eat it.

Sprinkle a few more roasted sesame seeds on top and enjoy your cold soybean noodle soup.

Optional: Thinly slice cucumber to add on top, and this is optional but I also like to use cherry tomatoes cut in half for a fresh and colourful touch.

This was so fun and refreshing to make, I’m for sure making it again

Top 4 soybean recipes from across the web

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Top Tags

Fresh Homemade Soy Milk (Sua Dau Na...

Buttery Kimchi Chicken

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Top 4 soybean recipes from across the web

The most viewed soybean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Homemade Soy Milk (Sua Dau Na...

Buttery Kimchi Chicken

How to Make Tempeh

Korean Soybean Soup (Kong Guksu 콩국수...

The most viewed soybean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine