Hearty and Savory Pork and Soybean Curd Stew (Kongbiji Jjigae)
#SoybeanCurdStew #PorkKongbiji #PorkTenderloinRecipe #ShrimpPasteSeasoning #HealthyBreakfastIdea
It’s been a while since I last made this comforting Kongbiji Jjigae! This recipe features a mild and savory flavor profile, focusing on lean pork tenderloin (Han-don). Instead of traditional kimchi, we’re using finely chopped and rinsed Seokbakji (a type of radish kimchi) for a delightful crunch, along with a touch of kimchi brine for a subtle, spicy kick. The secret to its perfectly balanced taste is seasoning with shrimp paste – a classic pairing with pork that elevates the stew’s savory depth. This protein-rich Kongbiji Jjigae is not only delicious but also a wholesome choice for breakfast, perfect for enjoying spooned over rice.
Main Ingredients- 300g Pork tenderloin, cut for curry
- 6 pieces Seokbakji (pickled radish kimchi)
- 600g Soybean curd (Kongbiji)
- 3 Tbsp Kimchi brine
- 1 tsp Shrimp paste
- 1 Cube Stock cube (e.g., anchovy or vegetable)
- 300ml Water
Cooking Instructions
Step 1
Begin by preparing your pork. Use lean pork tenderloin cut into cubes, ideal for curry dishes. Rinse the Seokbakji thoroughly and chop it finely. Add the pork and chopped Seokbakji to a pot. Pour in 1-2 tablespoons of water and stir-fry until the pork is lightly browned and the kimchi is softened. This step helps develop the savory flavors of the pork and adds a pleasant textural contrast with the crunchy kimchi. If you don’t have Seokbakji, regular Kkakdugi (cubed radish kimchi) will also work well.
Step 2
Once the pork and kimchi have been sautéed, add the soybean curd (Kongbiji). Pour in the 300ml of water and add the stock cube. Stir in the 3 tablespoons of kimchi brine for a touch of spicy tang. Bring the stew to a simmer over medium heat.
Step 3
The stew will start to thicken nicely. It’s important to maintain a medium heat throughout the cooking process. Cooking on high heat can cause the soybean curd to cook too quickly and stick to the bottom of the pot. Gentle simmering allows the flavors to meld beautifully and achieves the perfect creamy consistency.
Step 4
Now it’s time to season the stew. The key to this delicious Kongbiji Jjigae is seasoning with shrimp paste. It’s a fantastic flavor enhancer that complements both the soybean curd and the pork perfectly, adding a final touch of savory umami. Add 1 teaspoon of shrimp paste and taste, adjusting as needed.
Step 5
Your wonderfully thick and creamy Kongbiji Jjigae, enriched with pork and Seokbakji, is ready! Its mild yet savory flavor makes it perfect for spooning over a bowl of rice. Because it’s not overly spicy or salty, it’s also an excellent and nutritious choice for breakfast, providing you with protein and vitamins from the soybeans and lean pork.
Step 6
Using pork tenderloin cut for curry results in a stew that’s rich in lean meat, making it enjoyable even for those who prefer to avoid fatty cuts. The crisp texture of the Seokbakji combined with the tender pork creates a delightful contrast. While there’s a hint of spiciness from the kimchi brine, it’s very mild, making this Pork and Soybean Curd Stew a truly satisfying and approachable dish. Enjoy your delicious creation!
