Miyeok Black Eyed Pea Stew

Light earthy broth with gentle ocean notes creamy potatoes and flavorful beans.

Miyeok Black Eyed Pea Stew

Serves 4 - 5

An unplanned but unexpectedly fitting recipe for January 1st, 2026 inspired by Louvi by ChristinaEats on IG. Like many countries whose food culture sprouted in part from West African cuisine, black eyed peas and collard greens are a traditional pairing for black Americans to eat on New Years Day. While I don’t quite remember my parents ever making them to celebrate, I can distinctly remember that my aunt would usually make a pot of beans for the New Year. While this take on black eyed peas and greens is in no way something I would have imagined eating growing up in my very Northern, Southern inspired home, it’s tasty, fits the symbolism and quite honestly taste so familiar to the flavors of the South.

“Recipe Tips:

*1. If using tomato paste add after sauteing the aromatics. Cook for 1 minute stirring constantly before continuing with the recipe as written.

**2. To make a simple chili vinegar before starting the black eyed peas, finely mince a cheongyang chili and add 45ml (3 T) rice vinegar. Allow to sit until serving the soup.”

Ingredients

Black Eyed Peas

1,600ml (8 c) water

300g (1.5 c) dried black eyed peas, picked and rinsed

12g (1 T) kosher salt 

Miyeok

15g (heaped 1/3 c) miyeok, crushed 

Soup Base

30ml (2 T) olive oil

400g (1 large) onion, sliced 0.25 in with the grain

10 garlic cloves, minced

1,600ml (8 c) water

45ml (3 T) yondu

22g (1.5 T) chicken bullion

*40g (2 T) tomato butter (recipe here) or tomato paste 

Soup Finish

600g (a little more than 1.25 lbs) potatoes, cut into 0.50 in cubes

4g (1 t) ground black pepper

2g (0.50 t) kosher salt

2g (0.50 t) chicken bullion

500g (a little more than 1 lb) Korean squash, cut into 0.25 in half moons or cauliflower cut into bite sized florets 

Finishing

White or brown rice or cooked orzo, drained and tossed with yondu and olive oil to taste

**Chili vinegar - optional

Method

1.      In a medium pot bring the water and black eyed peas to a boil covered.

Keep an eye on the pot so it doesn’t boil over.

• Remove any scum that rises and discard.

• Add the salt stirring to dissolve.

• Boil for 10 minutes covered.

Continue on to Step 2 before returning to finish.

• Remove from the heat and stand for 30 minutes, covered.

2.      In an x-large mixing bowl place the miyeok and cover with water by 4 or 5 inches.

• Allow to stand for 30 minutes.

3.      Drain the black eyed peas and set aside.

• Drain the miyeok squeezing lightly to remove extra water. Set aside.

4.      Heat a large pot over medium-high heat.

• Add the oil and heat for 30 seconds.

• Add the onion, garlic and a pinch of salt.

• Saute for 4 – 5 minutes or until softened.

If using tomato paste, add once the onions have softened and cook for 1 minute.

• Add the miyeok.

• Saute for 4 – 5 minutes or until the color of the miyeok has darkened slightly.

• Add the black eyed peas and remaining “soup base” ingredients.

• Cover and bring to a boil.

• Reduce to a simmer and cook covered for 30 minutes.

Cook the rice or orzo as the soup simmers and keep warm until ready to serve.

• Add the potatoes, pepper, salt and bullion.

• Simmer for 5 minutes.

• Add the squash and cook for 7 – 10 minutes longer or until the potatoes and squash are tender.

• Taste and adjust seasoning as desired.

5.      Add a little rice or orzo to serving bowls and top with the stew.

6.      Serve passing the chili vinegar at the table.