Hearty Soybean Paste Stew (Kongbiji Jjigae)
A Warming Soybean Paste Stew Perfect for Chilly Weather…
I made a hearty stew using a frozen block of soybean paste I had in my freezer. The addition of kimchi and pork makes this dish even richer and more satisfying.
Main Ingredients- 1 block frozen soybean paste (about 300-400g)
- 1 handful ripe kimchi (approx. 1 cup, finely chopped)
- 200g pork hind leg or neck (cut for stew, into bite-sized pieces)
- 1 Korean chili pepper (chopped)
- 1/2 red chili pepper (chopped)
- A little green onion (chopped)
Seasoning- 2 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 2 Tbsp fish sauce or soy sauce for soup
- 1 tsp Dasida (MSG seasoning, optional)
- 1 Tbsp soy sauce for soup
- 1 Tbsp perilla oil
- Salt to taste
- 2 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 2 Tbsp fish sauce or soy sauce for soup
- 1 tsp Dasida (MSG seasoning, optional)
- 1 Tbsp soy sauce for soup
- 1 Tbsp perilla oil
- Salt to taste
Cooking Instructions
Step 1
Using well-fermented kimchi will make the stew even more delicious. Prepare about 1 cup and chop it finely.
Step 2
Thaw the frozen soybean paste by transferring it to the refrigerator the day before. If you need to use it immediately, place it in a plastic bag and thaw under cold running water, or use your microwave’s defrost function.
Step 3
Stew-cut pork is convenient. Prepare about 200g and cut it into bite-sized pieces.
Step 4
In a pot with some depth, heat 1 Tbsp of perilla oil and 1 Tbsp of minced garlic over medium-low heat until fragrant. Then, add the pork and sauté until it’s browned.
Step 5
Once the pork is partially cooked, add the chopped kimchi and stir-fry it with the pork until well combined. Sautéing until the kimchi softens further enhances the flavor.
Step 6
After stir-frying the kimchi and pork, add 1 Tbsp of soy sauce for soup and stir-fry briefly. This helps the soy sauce meld into the ingredients and add depth.
Step 7
Now, pour enough water over the stir-fried ingredients to cover. Depending on the amount of soybean paste, usually around 500ml to 700ml is added to start simmering.
Step 8
Along with the water, add 2 Tbsp of fish sauce. If you don’t have fish sauce, you can add a bit more soy sauce for soup. Let the ingredients simmer together to let the flavors infuse.
Step 9
Prepare the green and red chili peppers by removing the seeds and chopping them. Slice the green onion diagonally. Having these ready at this stage makes the process smoother.
Step 10
If the stew looks a bit pale, add 2 Tbsp of gochugaru to give it a more appetizing color and a touch of spiciness. Stir well to dissolve.
Step 11
Add the thawed soybean paste, either as a block or crumbled by hand, and stir well to break it up. Simmer over medium heat, stirring occasionally to prevent clumping.
Step 12
Once the stew starts to simmer, adjust the seasoning. Add salt and Dasida (optional) little by little to match your preference. It’s important to taste and adjust as you go.
Step 13
Simmer gently over medium-low heat for about 10 minutes until the soybean paste is well cooked and the broth has thickened. Finally, add the chopped chili peppers and green onion, and let it simmer for another moment. Your warm and savory Kongbiji Jjigae is ready! Enjoy it hot with a bowl of rice.
