Soya Lees/Biji Jigae (kinda) with Kimchi

Since that last tofu-making adventure, you want something to do with all that soya pulp that's left over, right? Here's an idea, if you like spicy and savoury stews as much as I do. It's highly customizable and super easy to do. It's the kind of thing that's great to eat if you're sick or it's really cold outside, but I wouldn't mind eating this in any weather. After looking at some other recipes, I realize that I overdid it with the chili and bean paste, but this is the way I like it!

This recipe is roughly designed around one from the book Asian Tofu by Andrea Nguyen, although I don't actually follow her recipe. Still, I love all manner of Korean tofu dishes, which still have plenty of kick and complexity to them even though I request them without fish sauce et cetera. A couple of these ingredients are tough to find if you aren't lucky enough to have a Korean supermarket in your midst, but can be ordered online as well.


Biji Jigae with Kimchi

1 C. Soya lees/biji, remainders from tofu-making
4 C. Vegetable or mushroom broth (make sure it's not too salty, since you're also adding the bean paste and soya sauce)
1 TBSP Rice wine vinegar
1-2 TBSP Gochujang (spicy Korean bean paste)
1-2 TBSP Gochugaru (Korean chili flakes)
2-3 TBSP Soya sauce
2 Tsp. Sesame oil
1 C. Vegan kimchi (I used a dandelion leaf kimchi, you're more likely to find vegan kimchi in health food stores than Asian supermarkets)
1 Bunch of green onions/scallions, chopped into small pieces

Optional Additions:
Firm tofu, cubed or thinly sliced
Mushrooms, such as shiitake or maitake, reconstituted in hot water if dried (I used dry shiitakes)
Thinly sliced vegetables such as zucchini, carrot, or bell pepper
Quick-cooking small greens such as spinach

To Top: 
Toasted sesame seeds
Seaweed
Bean sprouts
Extra green onion, thinly sliced
Even more kimchi!

Bring the broth to a boil and stir in the gochugaru, gochujang and  Soya lees. Cook on medium heat for about 5 minutes, then add the green onions, kimchi, vinegar, soya sauce, and other optional vegetables/tofu. Cook until the vegetables are tender (if not using, about 2 minutes is enough) and drizzle the sesame oil on top.

Serve with rice (purple rice being the best) if desired, and any other toppings you'd like.