Hearty and Delicious Korean Soybean Paste Stew (Bijijigae) Recipe
How to Make Delicious Bijijigae! It’s Easier Than You Think. Making Kongbijijigae
Learn how to make delicious Bijijigae! You can easily follow this recipe. Make sure to try it before winter is completely over~
Ingredients- Soybean pulp (bijijigae base) 300g
- Kimchi 120g
- Minced pork 100g
- 1/4 Onion
- A little Green onion
- 1 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Guk-ganjang (soup soy sauce)
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, prepare the kimchi. Take 120g of well-fermented kimchi and chop it finely with scissors into bite-sized pieces. If the kimchi has too much seasoning paste, it can make the stew cloudy, so it’s best to drain some of the kimchi juice before using.
Step 2
Next, prepare the onion and green onion. Peel and wash 1/4 of an onion, then chop it finely. Chop the green onion similarly. You can separate the white and green parts of the green onion for later use.
Step 3
Now, let’s start stir-frying. Heat a pot over medium heat and add a little cooking oil. Add 100g of minced pork and stir-fry until it’s no longer pink and turns lightly golden brown. Stir-frying the pork well will add flavor and remove any unwanted gamey smell.
Step 4
Once the pork is cooked, add the chopped kimchi and 1 tablespoon of gochugaru (Korean chili powder). Stir-fry for just about 30-40 seconds. Stir-frying the kimchi and gochugaru together will enhance the savory and spicy flavors of the stew.
Step 5
Add 1 tablespoon of guk-ganjang (soup soy sauce) and stir-fry for another moment. Stir-frying with guk-ganjang will infuse the ingredients with flavor and deepen the overall taste. Be careful not to burn it.
Step 6
Now it’s time to make the broth. Pour in 250ml of water into the pot. Add the chopped onion and 1 tablespoon of minced garlic. Bring it to a boil over high heat, then reduce to medium heat and simmer until the onion is softened. This step builds the foundational flavor of the stew.
Step 7
When the broth is boiling well, add 300g of the prepared soybean pulp (bijijigae base). Break up any clumps of soybean pulp with a spatula and mix well. After adding the soybean pulp, simmer over low heat, allowing it to blend into a smooth consistency. Stir occasionally to prevent it from sticking to the bottom.
Step 8
Finally, it’s time to season the stew. Adding fish sauce (myeolchi aekjeot) or salted shrimp (saeu-jeot) will greatly enhance the savory flavor. Taste and add 1-2 tablespoons at a time, adjusting the seasoning to your preference. If it’s still not seasoned enough, you can add a little salt. Remember that the stew will thicken and become saltier as it cooks, so don’t over-season it initially.
Step 9
We’re almost done! Finally, sprinkle the prepared green onion generously over the top. Your hot and delicious Bijijigae is now complete! It’s delicious served over rice or enjoyed on its own. Enjoy your meal!
