Kongbiji-jjigae (Soybean Pulp Stew)
A hearty kongbiji-jjigae that's easy to make yet packed with nutrition. You first stir-fry pork and kimchi for savory depth, then add soybean pulp and simmer it into a soft, nutty broth.
Ingredients
Main
- Minced pork150 g
- Kimchi150 g
- Soybean pulp (kongbiji)300g
- Cheongyang chili1
- Water1 cup
Sauce & Seasoning
- Minced garlic0.7 spoon
- Soup soy sauce (guk-ganjang)1 spoon
- Soy sauce1 spoon
- Sesame oil2.5 spoons
- SaltA pinch
Directions
- 1
Season 150 g of minced pork with 0.7 spoon of minced garlic, 1 spoon of soup soy sauce, 1 spoon of soy sauce, and 0.5 spoon of sesame oil, mixing well by hand.
- 2
Heat an earthenware pot, drizzle in 2 spoons of sesame oil, then add the seasoned pork and 150 g of sliced kimchi and stir-fry together.
- 3
Add 300 g of soybean pulp, pour in 1 cup of water (paper-cup measure), and simmer over medium-low heat.
- 4
Add 1 sliced cheongyang chili, adjust the seasoning with salt, and let it bubble away until done.
Tips
For the final seasoning, use salted shrimp instead of salt to bring out much more savory depth.