Rich and Savory Kongbiji Jjigae (Korean Soybean Paste Stew)
A Truly Nutritious Soybean Paste Stew, Made with Whole Beans!
This recipe uses authentic kongbiji, not the leftover ‘okara’ from tofu making, which can be less flavorful and nutritious. Many modern tofu shops sell high-quality kongbiji packed with the essence of soybeans. This recipe capitalizes on that, creating a deeply savory and satisfying stew that your family will rave about. Give it a try!
Main Ingredients- Pork 200g (pork belly or shoulder recommended)
- Aged Kimchi 4-5 leaves (well-fermented kimchi)
- Kongbiji (Soybean Paste) 2 cups (store-bought or homemade)
- Kimchi Brine 1 cup
- Perilla Oil 1 Tbsp
- Green Onion 1/2 stalk (chopped)
Seasoning- Salted Shrimp 1/2 Tbsp (including the liquid)
- Sesame Oil 1 Tbsp
- Minced Garlic 1 Tbsp
- Salted Shrimp 1/2 Tbsp (including the liquid)
- Sesame Oil 1 Tbsp
- Minced Garlic 1 Tbsp
Cooking Instructions
Step 1
Gather all your ingredients for the dish. Using slightly more kimchi than pork enhances the umami flavor. Kimchi brine is essential for the stew’s depth, so be sure to have it ready. Kongbiji tends to stick to the bottom of the pot, so remember to stir frequently throughout the cooking process. Be cautious of splattering as it boils!
Step 2
First, cut the pork (I’m using pork belly for tenderness) into bite-sized pieces. In a pot or wok, heat 1 Tbsp of perilla oil and 1 Tbsp of minced garlic over medium-low heat. Add the pork and sauté until it’s cooked through and fragrant, being careful not to burn it.
Step 3
Once the pork is nicely browned, add the chopped aged kimchi and continue to stir-fry. Cook until the kimchi softens and releases its tangy aroma, mingling well with the pork. This step deepens the kimchi’s flavor.
Step 4
When the kimchi is sufficiently stir-fried, pour in 1 cup of water. We’ll add more water later to adjust the kongbiji’s consistency, so start with just 1 cup. If any impurities rise to the surface, skim them off once it starts boiling.
Step 5
As the water begins to boil, add the 2 cups of kongbiji and the 1 cup of kimchi brine. Stir well with a spatula to prevent lumps and ensure everything is evenly mixed. Kongbiji can splatter, so you might want to cover the pot partially or control the heat to prevent splattering and potential burns.
Step 6
Bring the stew to a simmer, then reduce the heat to low. Stir frequently to prevent sticking. Continue to cook, occasionally opening and closing the lid, until the kongbiji is fully cooked and the stew has thickened to your desired consistency. Season with salted shrimp to taste. If the stew is too thick, add about 1 cup of water to reach a smooth, pourable consistency. Aim for a texture that is creamy yet not overly dense.
Step 7
Finally, add the chopped green onions and 1 Tbsp of sesame oil. Cover the pot and let it steam for 2-3 minutes. This allows the sesame oil’s nutty aroma to infuse the stew. If you feel it needs more seasoning, you can add a pinch of salt, a dash of soy sauce, or more salted shrimp, although the kimchi and brine usually provide sufficient saltiness. Feel free to add a little more water if you prefer a thinner consistency. Enjoy this wonderfully comforting and flavorful stew!
