Hearty Pork and Soybean Pulp Stew (Bijijigae) – A Comforting Homestyle Recipe
Rich and Savory Pork Bijijigae, Even Better with Kimchi!
It’s been a while since I last made this Pork Bijijigae at home! While a plain white version with just pork is deliciously savory, adding finely chopped kimchi introduces a delightful tangy flavor that makes it irresistible for a complete meal. Served over rice, it’s an absolute dream! For the little ones, I made a white version without kimchi, and even though it was their first time trying Bijijigae, they absolutely loved it. Let me walk you through how to make this comforting dish step-by-step.
Ingredients- Soybean pulp (bijijigae base) for 2 servings (approx. 400g)
- 1 bowl of finely chopped kimchi
- 1 bowl of minced pork (choose your preferred cut like pork shoulder or belly)
- 1 Tbsp minced garlic
- 1 ladle of kimchi brine
- 1/2 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp sesame oil
- 2 cups water (400ml)
Cooking Instructions
Step 1
Heat 1 Tbsp of sesame oil in a deep pot over medium-high heat. Add the minced pork and stir-fry, breaking it up, until it’s no longer pink and slightly browned. This helps to remove any gamey smell and enhances the savory flavor.
Step 2
Add 1 Tbsp of minced garlic to the pot and sauté for about 1 minute until fragrant, along with the pork.
Step 3
Add about 1 bowl of finely chopped kimchi (a 1:1 ratio of kimchi to pork is recommended for the best flavor balance, but feel free to adjust to your preference). Stir-fry the kimchi with the pork and garlic until the kimchi softens and its tangy aroma mellows.
Step 4
Pour in 2 cups (400ml) of water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Stir in 1/2 Tbsp sugar, 1 Tbsp gochugaru, 1 Tbsp soup soy sauce, and 1 ladle of kimchi brine. Mix well. Taste the broth at this stage; it should be slightly saltier than you’d normally prefer, as the soybean pulp will dilute the flavor. You can adjust the seasoning later if needed.
Step 5
When the broth has simmered and the flavors have melded, add the soybean pulp. Stir continuously to break up any clumps and ensure it’s evenly distributed. Continue to simmer over medium-low heat, stirring occasionally to prevent sticking to the bottom of the pot. Once the stew reaches your desired thick consistency and the ingredients are well combined, your delicious Pork Bijijigae is ready to be served!
