Rich and Flavorful Pork Belly Bean Stew (Bijijigae)
How to Make Pork Belly Bijijigae: A Step-by-Step Guide
After enjoying a delicious meal, I brought home some leftover soybean paste (biji) and decided to try making Bijijigae for the first time. To my surprise, it was much easier and quicker than I expected, and the taste was absolutely phenomenal! I also added some frozen pork belly, which made it even more delicious. This is the second installment in my series of tofu-based dishes, following Pork Belly Tofu Kimchi. Let me show you how to make this amazing Bijijigae.
Ingredients- 450g Biji (fermented soybean paste/grounds)
- 150g Kimchi (well-fermented)
- 100g Pork Belly, thinly sliced (daepae samgyeopsal)
- 1/2 medium Onion
- 50g Green Onion (about 1/4 stalk)
- 1 Cheongyang chili pepper (optional, for extra spice)
- 2 Tbsp Saeujeot (salted fermented shrimp) or fish sauce
- 1 Tbsp Soy Sauce for soup (gukganjang)
- A pinch of Beef Broth Powder (optional, for enhanced umami)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1.3L Water (or anchovy broth/rice water for richer flavor)
Cooking Instructions
Step 1
First, thinly slice the onion into strips about 0.5 cm thick. The sweetness from the onion will add depth to the broth.
Step 2
Finely chop the green onions. Chopping them into small, bite-sized pieces will distribute their flavor more evenly throughout the stew.
Step 3
If you prefer a spicier stew, finely chop the Cheongyang chili pepper as well. Removing the seeds will help control the heat level.
Step 4
Lightly grease a pan with a little oil and heat it over medium-low heat. Add the thinly sliced pork belly and cook slowly until it’s nicely browned and crispy. It’s important to render out the fat thoroughly.
Step 5
Once the pork belly is cooked and crispy, add the chopped kimchi to the pan and stir-fry it with the pork. Stir-frying the kimchi in the rendered pork fat will bring out its savory and tangy flavors.
Step 6
When the kimchi has softened slightly, add the gochugaru (chili flakes) and saeujeot (salted fermented shrimp). Stir-fry everything together for another minute. Saeujeot is a secret ingredient that adds fantastic umami and a hint of brininess.
Step 7
Once the mixture is fragrant with chili oil, pour in the 1.3L of water. Add the soy sauce for soup, beef broth powder (if using), the chopped Cheongyang chili pepper, and the sliced onion. Bring the mixture to a boil over high heat, then reduce to medium heat.
Step 8
When the onions become translucent and tender, add the biji (soybean paste grounds). It’s crucial to break up any clumps with chopsticks or a spatula as you add it, and stir gently while it simmers to prevent sticking.
Step 9
Once the bijijigae comes to a rolling boil after adding the biji, stir in the chopped green onions for the final touch. Let it simmer for another minute. Taste and adjust seasoning with more salt or saeujeot if needed. Your delicious Pork Belly Bijijigae is ready to be enjoyed!
