Savory and Smooth Kimchi Kongbiji Stew
Autumnal Delight: How to Make Delicious Kimchi Bean Curd Stew
As the weather turns cooler, this warm and savory Kimchi Kongbiji Stew comes to mind! I made this stew using soybeans that were soaked for making soy milk for ‘Kongguksu’ (cold soybean noodle soup) in the summer and then frozen. The creamy texture of the ground beans, combined with the rich flavors of kimchi and pork, creates a dish so irresistible it’ll have you finishing your rice in no time! It’s especially perfect for this transitional season with its fluctuating temperatures, offering a hearty and comforting meal. While you can soak and grind your own beans, using pre-ground bean curd (kongbiji) from the store is a convenient option. Served over a bowl of hot rice, it’s so satisfying that you won’t need any other side dishes!
Kongbiji Stew Ingredients- Ground soaked soybeans 2.5 cups (or 2.5 cups store-bought kongbiji)
- Well-fermented kimchi 1 cup (finely chopped)
- Ground pork 1 cup
- Sesame oil 1 Tbsp
- Minced garlic 2/3 Tbsp
- Salted fermented shrimp (saeujeot) 1 Tbsp
Seasoning & Other Ingredients- Cooking wine (Mirin or similar) 2 Tbsp
- Cheongyang chili pepper 1 (finely chopped)
- Red chili pepper 1 (finely chopped)
- Chopped green onion 1 Tbsp
- Broth (anchovy-kelp or rice water) 1 cup
- Cooking wine (Mirin or similar) 2 Tbsp
- Cheongyang chili pepper 1 (finely chopped)
- Red chili pepper 1 (finely chopped)
- Chopped green onion 1 Tbsp
- Broth (anchovy-kelp or rice water) 1 cup
Cooking Instructions
Step 1
If using dried soybeans, wash them thoroughly. Add water double the volume of the beans and soak for about 5-6 hours until softened. It’s best to cook the soaked beans immediately, but for convenience, I portioned and froze mine. If using frozen soaked beans, thaw them before grinding. Place 1 cup of soaked beans and 2 cups of water in a blender and process together.
Step 2
When blending the beans, avoid making them too smooth. A slightly coarser texture with some chewiness will make the stew even more delicious. Skip this step if using store-bought kongbiji.
Step 3
Remove the core from the kimchi and chop it finely. Prepare the ground pork.
Step 4
Heat a pot over medium heat. Add 1 Tbsp of sesame oil and sauté the ground pork until it’s mostly cooked. Then, add 1 Tbsp of salted fermented shrimp and stir-fry together to enhance the savory flavor.
Step 5
Add the chopped kimchi to the pot with the pork and sauté until softened. Once the kimchi is nicely wilted, pour in 1 cup of broth. (If you don’t have broth, rice water is a good substitute.)
Step 6
While the broth is simmering, add 2/3 Tbsp of minced garlic and 2 Tbsp of cooking wine to remove any gamey smell and add flavor. Bring to a rolling boil.
Step 7
Once the kimchi and pork are well-cooked, pour the blended kongbiji into the pot and mix well. After adding the kongbiji, continue to stir to prevent sticking to the bottom and simmer for a few more minutes until it thickens slightly.
Step 8
Finally, add the chopped red chili pepper and Cheongyang chili pepper and simmer together. Taste the stew and season with salt or soy sauce if needed. The spiciness of the peppers helps cut through any richness.
Step 9
Voila! Your savory and smooth Kimchi Kongbiji Stew is ready. It’s the perfect warm and comforting dish for the cooler weather, warming you up from the inside out.
Step 10
I tend to not season this stew too heavily because I end up eating more of the stew than the rice! A milder seasoning allows the natural flavors of the ingredients to shine through.
Step 11
This smoothly cooked kongbiji stew tastes even better after it cools down. It develops a deeper flavor, especially on those chilly days.
Step 12
Ladle a generous amount of this kongbiji stew over a bowl of hot rice, and you have a complete and satisfying meal without needing any side dishes. This addictive stew is sure to become a favorite. Give it a try!
