My passion for finding okara/biji/soybean lee uses is leading me to develop new multi-language search skills. This is related to an earlier post I did with kimchi biji jigae, but less known. Anyway I found a recipe for it and in Korean and did my best to follow it, using the fresh mushrooms I had instead of dried ones, sesame seeds instead of perilla, and soy sauce instead of shrimp paste. I loved the result. It looks like cream of mushroom soup and it’s every bit as creamy, but it is 100% vegan. Here is the recipe I used.
I had it with a little leftover rice and some home grown mung bean sprouts.
