Rich & Creamy Soybean Stew (Kongbiji Jjigae)
Make a Deliciously Creamy and Savory Soybean Stew (Kongbiji Jjigae) with Pure Soybean Flavor!
Today, we’re making a soul-warming, rice-perfect Kongbiji Jjigae! This stew is wonderfully smooth and packed with rich, nutty soybean flavor, making it an absolute delight to eat with a bowl of rice. 🙂
Ingredients- 2/3 cup Dried Soybeans (Baektae)
- 200g Fermented Kimchi
- 200g Pork (for stew)
- 1/2 stalk Scallion
- 1 Tbsp Minced Garlic
- 1 tsp Salt
- 1 Tbsp Perilla Oil
- 3 Korean Green Chilies (Cheongyang)
- Water
Cooking Instructions
Step 1
Soaking the Soybeans: The key to a great Kongbiji Jjigae is well-soaked beans! Rinse the 2/3 cup of dried soybeans thoroughly. Then, place them in a bowl with water, using a ratio of about 1 part beans to 5 parts water. Let them soak for at least 5 hours, or until they are fully plumped up. This ensures a smooth and creamy texture for the stew.
Step 2
Grinding the Soybeans: Once soaked, drain the soybeans and rinse them 2-3 times until the water runs clear. Transfer the drained beans to a blender. Add 200ml of fresh water. Blend until you achieve a very smooth and creamy purée, resembling thick porridge. This might take 1-2 minutes, depending on your blender.
Step 3
Preparing the Other Ingredients: Finely chop the fermented kimchi into thin strips, about 0.5cm wide. Cut the pork into bite-sized pieces. Slice the scallions and Korean green chilies thinly; these will be added towards the end for garnish and flavor.
Step 4
Sautéing the Pork: Heat 1 tablespoon of perilla oil in a pot over medium heat. Add the minced garlic and pork. Sauté until the pork is no longer pink and slightly browned. This step helps to remove any porky smell and builds a foundational flavor for the stew.
Step 5
Cooking the Kimchi and Broth: Add the chopped kimchi to the pot with the pork and sauté for about 1 minute more. This mellows the kimchi’s sourness and deepens its flavor. Then, pour in 200ml of water. Bring it to a rolling boil with the lid off, allowing the kimchi to release its essence into the liquid.
Step 6
Simmering the Soybean Purée: Once the broth is boiling, carefully add the smooth soybean purée (kongbiji) to the pot. Stir well to ensure it’s fully incorporated and there are no lumps. Cover the pot and reduce the heat to low. Let it simmer gently for 20 minutes. Stir occasionally to prevent the bottom from sticking and burning.
Step 7
Seasoning and Finishing: After 20 minutes, when the soybean purée has thickened and softened, season with 1 teaspoon of salt. Adjust the saltiness to your preference. Finally, add the sliced scallions and Korean green chilies. Simmer for another 3 minutes. Your delicious Kongbiji Jjigae is ready to be served! Enjoy it piping hot with a bowl of rice.