Hearty and Savory Beancurd Stew (Bijijigae) with Pork and Kimchi
Learn how to make rich ‘Doe-bijijigae’ using soaked white beans! We’ve enhanced its savory depth with rice water and added a burst of umami with salted shrimp. 🍚
The harmonious blend of nutty beans, tender pork, and tangy kimchi creates a dish so comforting, it’s said to bring back even the most absent appetite! Perfect for mixing with rice. 👨👩👧👦
Stew Ingredients
- Pork (ground or thinly sliced) 100g
- Well-fermented kimchi (finely chopped) 1 cup
- Scallion (diagonally sliced) 2 Tbsp
- Pepper (chopped) 1 piece
For the Silken Tofu Base (Doe-biji)
- Soaked white beans 2 cups
- Rice water 1.5 cups (for blending)
- Rice water 1 cup (for simmering the stew)
Seasoning
- Salted shrimp (minced) 1.5 Tbsp
- Perilla oil 1 Tbsp
- Minced garlic 1 Tbsp
- Kimchi juice 10 Tbsp
- Kimchi juice 10 Tbsp
- Soaked white beans 2 cups
- Rice water 1.5 cups (for blending)
- Rice water 1 cup (for simmering the stew)
Seasoning
- Salted shrimp (minced) 1.5 Tbsp
- Perilla oil 1 Tbsp
- Minced garlic 1 Tbsp
- Kimchi juice 10 Tbsp
- Kimchi juice 10 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the foundation for our delicious beancurd stew: white beans. Rinse 2 cups of white beans thoroughly and soak them in water for at least 8 hours, or overnight.
Step 2
Drain the soaked beans completely using a sieve. Gently remove any loose skins that come off; this will ensure a smoother texture in your stew.
Step 3
In a blender, combine the drained soaked white beans (2 cups) with 1.5 cups of rice water. Prepare to blend them until smooth.
Step 4
Blend the ingredients until you achieve a fine, silky smooth paste, resembling a thick soybean milk. A smooth consistency is key for a delightful stew.
Step 5
Now, let’s get the other ingredients ready for the stew: 2 Tbsp of diagonally sliced scallions, 1 chopped pepper, 100g of pork, and 1 cup of finely chopped kimchi.
Step 6
Heat a pot over medium-high heat and add 1 Tbsp of perilla oil. The nutty aroma of perilla oil will add a wonderful depth of flavor.
Step 7
Once the oil is warm, add 1 Tbsp of minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it. The garlic will help eliminate any gamey odors.
Step 8
Add the 100g of pork and stir-fry until it’s no longer pink and is cooked through. Sautéing the pork first adds a richer taste to the stew.
Step 9
Next, add the 1 cup of chopped kimchi to the pot. Stir-fry with the pork until the kimchi softens slightly and turns a light golden color. This process mellows the kimchi’s acidity and enhances its savory notes.
Step 10
Pour the blended silken tofu base (doe-biji), about 2 cups worth, into the pot with the sautéed ingredients.
Step 11
Add the remaining 1 cup of rice water to the pot. This will help achieve the desired stew consistency.
Step 12
Stir in 10 Tbsp of kimchi juice. This will add another layer of tangy flavor and color to the stew. Adjust to your taste.
Step 13
Add 1.5 Tbsp of minced salted shrimp for a fantastic umami boost. Stir everything together well. Bring the stew to a boil over high heat, then reduce to medium-low and simmer for about 5 minutes.
Step 14
After simmering, add the 2 Tbsp of diagonally sliced scallions to the stew.
Step 15
Finally, add the 1 chopped pepper and simmer for another minute or so until the stew is perfectly cooked. The pepper adds a pleasant hint of spice.
Step 16
For an appealing presentation, you can garnish the stew with the chopped pepper.
Step 17
Serve hot with a bowl of steamed rice and enjoy this comforting and delicious meal! Wishing you a healthy and happy day. 😊
