Flavorful Kimchi Soybean Paste Stew (No Meat)
How to Make a Delicious Kimchi Soybean Paste Stew Without Meat
Enjoy a clean and savory Kimchi Soybean Paste Stew (Biji Jjigae) without any meat. Its rich, nutty flavor is satisfying on its own, proving that delicious meals don’t always need meat. This dish is wonderfully hearty and perfect for a comforting meal.
Main Ingredients
- 400g store-bought soybean paste (ensure it’s the smooth, mashed type for a creamy texture)
- 1/4 head of aged kimchi, finely chopped (rinsing slightly can mellow the sourness if preferred)
- 1 green chili pepper, finely chopped (adds a touch of heat and color)
- 1 red chili pepper, finely chopped (for visual appeal and mild sweetness)
- 1/3 cup green onion, chopped (white and light green parts are great)
- 80ml kimchi juice (from your aged kimchi jar, for depth of flavor)
- 2 pieces dried kelp (kombu, for dashi broth)
- 5 dried anchovies (for dashi broth, heads and guts removed for clarity)
- A pinch of dried shrimp (optional, for extra umami)
- 700ml water (for making the dashi broth)
For Less Aged Kimchi (Optional)
- 1 Tbsp rice vinegar (to adjust sourness)
- 2/3 Tbsp sugar (to balance the flavors)
- 1 Tbsp rice vinegar (to adjust sourness)
- 2/3 Tbsp sugar (to balance the flavors)
Cooking Instructions
Step 1
Let’s start by making a flavorful broth, which is the base of our delicious stew. In a pot, combine 700ml of water, 2 pieces of dried kelp, 5 dried anchovies (with heads and guts removed), and a pinch of dried shrimp. Bring to a boil over medium heat and simmer for about 10 minutes. Using a pre-made broth pack can also be convenient.
Step 2
Next, prepare the aged kimchi. Take about 1/4 of the head, rinse it lightly under running water if you prefer a milder sourness, and chop it finely. Aim for bite-sized pieces that aren’t too small, so you get a nice texture in the stew.
Step 3
Heat about 2-3 tablespoons of cooking oil in a pot over medium-low heat. Add the chopped kimchi and sauté it until it becomes softened and fragrant, releasing a slightly sweet and savory aroma. This step deepens the kimchi’s flavor.
Step 4
Once the kimchi is well-sautéed, pour in the prepared dashi broth (700ml). Let it simmer, allowing the kimchi’s delicious flavors to infuse into the broth.
Step 5
Add 80ml of kimchi juice. This will enhance the stew’s savory depth and vibrant color. (If your kimchi isn’t very aged or sour, you can add 1 Tbsp rice vinegar and 2/3 Tbsp sugar here to adjust the tanginess).
Step 6
Bring the broth and kimchi mixture to a rolling boil over high heat. Let it cook until the kimchi is tender. While the broth is simmering, you can prepare the chili peppers and green onions for added color and aroma.
Step 7
Finely chop the green and red chili peppers. If you enjoy a spicier stew, feel free to add an extra green chili.
Step 8
Chop the green onion, focusing on the white and light green parts. The fresh aroma of the green onion will wonderfully complement the stew’s flavors.
Step 9
When the kimchi is tender and well-cooked, add the 400g of store-bought soybean paste. If the paste is clumpy, gently break it up with your spoon as you stir it into the broth.
Step 10
Add the chopped green onions and chili peppers. Continue to simmer until the soybean paste is fully incorporated and the stew thickens slightly. Stir occasionally to prevent it from sticking to the bottom of the pot.
Step 11
Finally, taste the stew and adjust the seasoning. The saltiness will depend on your kimchi. If needed, add a splash of soy sauce (soup soy sauce is recommended) or salt to your preference. Your delicious and hearty Kimchi Soybean Paste Stew is ready to be enjoyed!
