Soak 2 cups dried soybeans for several hours, then clean and drain, and set aside. Sauté bite sized pieces of pork (here 1.5 lb of pork chops) until browned. Season lightly with salt and black pepper. Using the blender feature of a food processor, purée the soybeans with some water (about a 2:1 ratio). The consistency should be velvety, almost resembling hummus. Add the puréed soybeans to the stockpot, then mix in about 1 ½ to 2 cups water. Bring to a boil, then add about 3 cups kimchi (cut into bite sized pieces). Mix well, reduce to a rolling simmer (low-medium heat), then cover and cook for about 30 mins. Season to taste (I added 3 Tbsp Korean beef bouillon powder and a dash of garlic powder). Continue to cook for another 10-15 mins until flavors meld. Serve with short-grain rice. (Sept. 2014)
Note: Depending on the batch, the stew may take longer to cook. Taste the stew, and if the soybean purée still tastes raw (as an undercooked dried split pea would), continue to cook on low-medium heat until fully cooked. It sometimes has taken me two hours.
Cooking Adventures 