Okara (soybean pulp)
2 servings
20 minutes
Okara is a delicate and nutritious soybean pulp that is a byproduct of soy milk production. In Korean cuisine, okara is used in various dishes due to its mild flavor that can absorb the aromas of other ingredients. It can be added to soups, made into patties, or used as a filling. The history of this product goes back to ancient traditions of soybean processing prevalent in Asia. Okara itself has a delicate, slightly nutty taste and a velvety texture, making it an ideal ingredient for preparing light and healthy dishes. Additionally, it is rich in fiber and protein, making it an excellent addition to a healthy diet.
1
Sort and rinse the soybeans well.
- Soybeans: 200 g
2
Soak the soybeans in 0.5 liters of clean water for 12 hours.
- Soybeans: 200 g
- Water: 1 l
3
Drain the water again and rinse the soybeans.
- Soybeans: 200 g
4
Put the beans in the blender bowl, pour in 0.5 liters of clean cold water. The water should be 3-4 cm above the level of the soybeans. Blend the soybeans in the blender for 4 minutes.
- Soybeans: 200 g
- Water: 1 l
5
The obtained mass should be well squeezed. Place it in a canvas bag or in several layers of gauze.
6
The pressed mass is called okara.
7
The strained liquid is soy milk. It can later be used to make tofu or as a base for soup.