12, Apr 2024
Creamy and Hearty Kongbiji Stew (Fermented Soybean Paste Stew)





Creamy and Hearty Kongbiji Stew (Fermented Soybean Paste Stew)

Mastering the Rich and Nutritious Kongbiji Stew!

Creamy and Hearty Kongbiji Stew (Fermented Soybean Paste Stew)

A bowl of warm, fluffy white rice paired with this savory Kongbiji stew is all you need – no other side dishes required! This stew offers a wonderfully smooth texture from the fermented soybeans, complemented by the savory notes of pork and kimchi for a deep, comforting flavor. Here’s how to make this nourishing dish.

Recipe Info

  • Category : Stew
  • Ingredient Category : Beans / Nuts
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Servings : 2 servings
  • Cooking Time : Within 60 minutes
  • Difficulty : Intermediate

Main Ingredients

  • Pork 300g (e.g., stewing meat or pork belly with some fat)
  • 1 pack Store-bought Kongbiji (fermented soybean paste base, approx. 500g)
  • 1-2 handfuls Ripe Kimchi (well-fermented)
  • 1/2 stalk Scallion, thinly sliced

Seasoning & Aromatics

  • 1 tsp Minced Garlic
  • 3 tsp Gochugaru (Korean chili flakes)
  • 1/2 tsp Saeujeot (fermented salted shrimp, including brine)
  • 2 Tbsp Jjorigangjang (soy sauce for braising) or Gukganjang (soup soy sauce)
  • Pinch of Black Pepper

Cooking Instructions

Step 1

Lightly grease a pot with cooking oil. Add the pork and stir-fry just until the outer surfaces turn white. Be careful not to overcook, as this can make the meat tough. (If your pork is lean, use about two swirls of oil; if it has more fat, one swirl should suffice.)

Step 1

Step 2

Once the pork has turned white, add the finely chopped ripe kimchi to the pot.

Step 2

Step 3

Stir-fry the kimchi and pork together over medium heat for about 1 minute. Then, add 1 cup (approx. 200ml) of water for a 2-serving portion. You can adjust the water amount based on the saltiness of your kimchi.

Step 3

Step 4

When the water begins to boil, add the gochugaru, minced garlic, black pepper, and saeujeot. This is the base seasoning for the stew. (If you don’t have saeujeot, you can substitute with soy sauce or salt.)

Step 4

Step 5

Pour in the prepared kongbiji and stir well to combine with the seasonings. Don’t worry if the mixture looks thin at this stage; it will thicken as it simmers!

Step 5

Step 6

Stir the kongbiji to ensure it’s well mixed, then bring to a boil over high heat for 3-5 minutes. It’s crucial to stir occasionally with a ladle to prevent the kongbiji from sticking to the bottom of the pot.

Step 6

Step 7

Taste the stew and adjust the seasoning. If it’s too bland, add more jjorigangjang (or soy sauce) to taste. If it’s too salty, add a little more water and let it simmer to reduce and concentrate the flavors.

Step 7

Step 8

Once the stew has reached your desired thick consistency, add the sliced scallions and simmer for another 1-2 minutes over medium heat. Your delicious Kongbiji stew is now ready to serve!

Step 8



Related Posts

Crispy and Sweet Braised Burdock and Balloon Flower Root

Crispy and Sweet Braised Burdock and Balloon Flower Root Introducing ‘Braised Burdock and Balloon Flower Root’, a delicious side dish…

Tangy Chicken Breast Cold Salad with Mustard Dressing

Tangy Chicken Breast Cold Salad with Mustard Dressing Get Ready for a Refreshing Summer with this Zesty Chicken Breast Mustard…

Cereal Egg Bread Packed with Granola!

Cereal Egg Bread Packed with Granola! Spring Morning Health & Flavor: Real Granola Egg Pudding Recipe I recently attended a…