Savory Pork and Soybean Scramble Stew (Kongbiji Jjigae)
Rich and Nutty Pork Kongbiji Jjigae: A Diet-Friendly Delicacy That’s a Perfect Rice Companion!
I made a deeply savory and rich pork kongbiji jjigae using two packs of store-bought soybean scramble (kongbiji), totaling 600g! It’s so delicious it could easily be called a ‘rice thief’. This hearty stew is also packed with plant-based protein, making it a great choice for those on a diet!
Main Ingredients- Soybean Scramble (Kongbiji) 600g (approx. 2 paper cups)
- Pork (neck or belly) 400g
- A handful of aged kimchi (about 150g)
- 1/2 stalk of green onion
- 1 Tbsp minced garlic (or 5 cloves thinly sliced)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp soy sauce or salt (adjust to taste)
- 3 cups anchovy-kelp broth (approx. 600ml)
- A little cooking oil
Cooking Instructions
Step 1
Wash the kimchi and chop it into bite-sized pieces (about 150g). Using aged kimchi will add a deeper flavor.
Step 2
Separate the white and green parts of the green onion and slice them. The white parts will be used for making aromatic oil, and the green parts can be finely chopped for garnish at the end.
Step 3
If using whole garlic cloves, slice them thinly. Minced garlic can also be used.
Step 4
Heat a deep pot or wok over medium heat, add 1-2 Tbsp of cooking oil, then add the sliced white parts of the green onion and the sliced garlic. Sauté over low heat until fragrant, being careful not to burn them. (This is to create aromatic oil).
Step 5
Add the pork and stir-fry over high heat. Continue to cook until the surface of the meat is browned and cooked through. This step helps to remove any gamey smell from the pork.
Step 6
Once the pork is partially cooked, add the chopped aged kimchi and 2 Tbsp of gochugaru. Stir-fry everything together until the kimchi softens. Be mindful of the heat to prevent the chili flakes from burning.
Step 7
After the kimchi is softened and well-stirred, pour in 3 cups (approx. 600ml) of anchovy-kelp broth. If the mixture seems too thick, you can add a bit more broth.
Step 8
Add the prepared 600g of kongbiji to the pot, breaking up any large clumps. Stir well with a spatula to ensure the kongbiji is evenly dispersed and doesn’t clump together.
Step 9
Season with 1.5 Tbsp of soy sauce or salt. It’s best to start with less and adjust the flavor after tasting. Bring the stew to a rolling boil, then reduce the heat to medium-low and simmer for about 10 minutes. This allows the rich, nutty flavor of the kongbiji to fully develop.
Step 10
Finally, add the chopped green parts of the green onion and simmer for another minute before turning off the heat. Taste and add more salt if needed to reach your desired seasoning.
Step 11
Serve this wonderfully savory kongbiji jjigae over hot rice; it’s perfect for mixing! It’s even more delicious when enjoyed with a side of kimchi.
