Rich and Spicy Aged Kimchi and Pork Soybean Paste Stew (Kongbiji Jjigae)
[How to Make Kongbiji Jjigae] A Delicious Aged Kimchi and Pork Stew Recipe
A delightful stew made with savory aged kimchi, tender soybeans, and flavorful pork! This dish is perfect for warming you up.
Stew Ingredients
- 3 cups soaked dried soybeans (baektae)
- 9 cups water
- 1 cup pork (ground or stew cut)
- 3 cups aged kimchi (chopped)
- 2/3 cup kimchi juice
- 1 stalk green onion (diagonally sliced)
- 1.5 Korean green chilies (cheongyang pepper, diagonally sliced)
- 0.5 red chili pepper (diagonally sliced)
Seasoning Ingredients
- 1/2 Tbsp sugar
- 1/3 Tbsp salt (or soy sauce)
- 2 Tbsp perilla powder
- 2 Tbsp perilla oil
- 1/2 Tbsp sugar
- 1/3 Tbsp salt (or soy sauce)
- 2 Tbsp perilla powder
- 2 Tbsp perilla oil
Cooking Instructions
Step 1
In a blender, combine the soaked dried soybeans and 9 cups of water. Blend until smooth. For an even smoother texture, you can blend for a bit longer.
Step 2
Heat a pan over high heat and add the pork. Stir-fry for about 3 minutes until the pork is browned. This step helps to remove any gamey odor and enhance the flavor.
Step 3
Add the chopped aged kimchi to the pan with the pork. Continue to stir-fry over high heat for about 2 minutes. This allows the kimchi to absorb the pork’s flavor and juices.
Step 4
Pour the blended soybean mixture into the pan. Bring to a boil over medium-high heat and cook for about 2 minutes. Once it starts to boil, reduce the heat slightly and stir to prevent clumping.
Step 5
Add 2/3 cup of kimchi juice. This is key for adding a deep, savory flavor to the stew.
Step 6
Add the Korean green chilies (cheongyang peppers) for a bit of spiciness. Continue to simmer over medium-high heat for about 2 minutes. Feel free to adjust the amount of chili peppers to your preference.
Step 7
Add more water if needed to reach your desired stew consistency. Simmer over medium-high heat for about 2 minutes to allow the flavors to meld.
Step 8
Add 1/2 Tbsp of sugar. This will help balance the sourness of the kimchi and round out the overall flavor profile.
Step 9
Add 1/3 Tbsp of salt (or soy sauce) to season. Cook over medium-high heat for about 2 minutes. Taste and adjust seasoning if necessary.
Step 10
Stir in 2 Tbsp of perilla powder. This adds a wonderful nutty aroma and richness to the stew.
Step 11
Finally, add the sliced green onions and red chili peppers. Simmer over medium-high heat for another 2 minutes. The vibrant colors and fresh aroma will make the stew even more appetizing.
Step 12
Just before finishing, drizzle in 2 Tbsp of perilla oil. This adds a final layer of nutty fragrance. Stir well and simmer for about 1 more minute to complete the stew.
Step 13
Ladle the finished Kongbiji Jjigae into individual bowls. Garnish with a few slices of red chili and green onion for a beautiful presentation.
