Korean-style Feijoada

Ingredients

While the original Brazilian Feijoada is typically made with black beans, pork, and various cuts of meat, this Korean-style Feijoada replaces the black beans with soybeans and incorporates Korean spices and vegetables to create a unique fusion of flavors. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 2 cups (400g) soybeans, soaked overnight 2 cups (400g) soybeans, soaked overnight
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon gochujang (Korean red pepper paste) 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon doenjang (Korean soybean paste) 1 tablespoon doenjang (Korean soybean paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (150g) kimchi, chopped 1 cup (150g) kimchi, chopped
• 1 cup (150g) zucchini, julienned 1 cup (150g) zucchini, julienned
• 1 cup (150g) carrots, julienned 1 cup (150g) carrots, julienned
• 1 cup (150g) spinach 1 cup (150g) spinach
• 4 green onions, chopped 4 green onions, chopped
• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
2. 2.
   Add the soaked soybeans to the pot and stir well to combine with the aromatics.
3. 3.
   In a small bowl, mix together the gochujang, doenjang, soy sauce, and sesame oil. Add this mixture to the pot and stir until the soybeans are coated.
4. 4.
   Pour in the vegetable broth and water. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the soybeans are tender.
5. 5.
   Add the chopped kimchi, julienned zucchini, and carrots to the pot. Cook for an additional 10 minutes.
6. 6.
   Blanch the spinach in boiling water for 1 minute, then drain and rinse with cold water. Squeeze out any excess water and set aside.
7. 7.
   Season the Feijoada with salt and pepper to taste.
8. 8.
   Serve the Korean-style Feijoada over a bed of cooked rice, topped with blanched spinach and chopped green onions.

Treat your ingredients with care...

• Soybeans — Make sure to soak the soybeans overnight to ensure they cook evenly and become tender.

Tips & Tricks

• If you prefer a spicier Feijoada, add more gochujang to the dish.
• Feel free to add other vegetables of your choice, such as mushrooms or bell peppers, to enhance the flavor and texture.
• Serve the Feijoada with a side of traditional Korean banchan (side dishes) for a complete Korean dining experience.
• Leftover Feijoada can be stored in the refrigerator for up to 3 days and reheated before serving.
• Garnish the dish with toasted sesame seeds for an extra touch of Korean flavor.

Serving advice

Serve the Korean-style Feijoada hot, with a side of steamed white rice and a variety of banchan (Korean side dishes) for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the Feijoada and rice in separate sections of a large serving platter. Garnish with chopped green onions and toasted sesame seeds for a pop of color and texture.