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Ground-soybeans stew

Kongbijijjigae 콩비지찌개


I’m very happy to introduce kongbiji jjigae recipe to you today. When I think about kongbiji jjigae, the first thing that comes up in my mind is the sizzling stew served in a stone pot in the winter!

Kongbiji is soy pulp. When tofu or soy milk is made, soaked soy beans are pureed and then filtered through a sack. The soy pulp left in the sack after being squeezed it looks like a lump of mozzarella!

I use pureed soy beans for this stew instead of soy pulp.

If I’m asked which dish was the most delicious food that my grand mother made, I will say, “kongbiji jjigae!”
I was fascinated with her kongbiji jjigae when I saw and tasted it for the first time in my life!

She bought a lump of kongbiji at a local tofu factory in her town. I used to follow her when she went shopping for soy pulp. When she made this stew for breakfast on a freezing cold day in the winter, it was always in the center of the table.

Whenever  she was ready to serve a meal, she said, “Open the table!” She had several different sizes of tables, stored between the rice chest and the wall. My uncles took out the largest circular wooden table. The table legs were folded, so several tables could be placed in the small gap.

One of my uncles unfolded the legs of the table, another cleaned the table with wet cloth. My uncles set spoons, chopsticks, and side dishes on the table. Then my grand mother scooped rice from her huge iron pot into small individual bowls. My uncles and I used to help her put the bowls on the table. Then the last dish was this sizzling stew! She always brought it at the last minute, so all family members could enjoy it hot, as long as possible.

When I tasted her kongbiji jjigae for the first time, I could not believe  such a delicious dish existed in the world! : )

Yield

:
4  servings

Cooking time

40 minutes

Ingredients

soy beans, pork, kimchi, green onions, garlic, red chili pepper, green chili pepper, fish sauce, sesame oil, dried shiitake mushrooms, dried anchovies, dried kelp

Directions

  1. Soak ½ cup dried soy beans in cold water overnight (at least 12 hours).
  2. Rinse and drain the soaked soy beans.  (They will expand to more than 1 cup)
  3. Make stock:
    In a thick bottomed pot, add 4 cups water, 3 dried shiitake mushrooms, 8 large dried anchovies (after removing the guts), and 4×5 inch pieces of dried kelp. Bring to a boil for 20 minutes over medium high heat.
  4. Take the mushrooms out of the stock and chop them into small pieces. Set aside
  5. Blend 1 cup of soaked soybeans with 1 cup of water until it turns creamy.
  6. Chop about 4 oz  pork and set aside
  7. Chop 1 cup of kimchi
  8. Place a heavy bottomed pot (7-8 cups) on the stove and heat it up.
    *tip: It’s usually cooked in either a stone bowl or an earthenware bowl
  9. When the stone pot has heated up, drizzle ½ – 1 tbs sesame oil and add 2 cloves of minced garlic. Stir for 10 seconds.
  10. Add chopped pork, mushrooms, kimchi, and keep stirring for a few more minutes.
  11. Add 2 cups of stock and close the lid.
  12. Bring to a boil over medium heat for about 2 minutes.
    *tip: the stew will boil over easily, so watch out! If it boils over, lower the heat!
  13. Pour the creamy soybeans into the the pot and lower the heat.
    *tip: do not stir the stew until the soy bean liquid is cooked (about 1 minute)
  14. Let it cook with the lid open for about 2 minutes.
  15. When it boils over, stir and turn the stew over with a spoon carefully (You will see some bubbles popping up).
  16. Add 1 tbs fish sauce (or salt) and stir it with a spoon.
    *tip: You could use saewoojeot (fermented salty shrimp)
  17. Add some chopped red chili pepper, green chili pepper, and green onion to the top of the boiling stew before serving

Serve with rice, kimchi, and more side dishes.

Enjoy the recipe!

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47 Comments:

  1. Cutemom Indonesia My profile page joined 3/13
    Posted June 1st, 2015 at 8:59 am | # |

    Hi, Maangchi!

    It’s been 6 months since i last made this dish. I forgot how much kong biji to put in. Is it basically 1/2 cup soybean or how much?

    I haven’t got around to make more soy milk since my daughter left for college in March. So I was thinking of making my own tofu. I usually use 1 cup of dry soybeans soaked to double and use the milk to make tofu.

    Please advice how much biji to put in and how much stock to put in. I always have that stock handy.

    Thanks,

    Ima

  2. Cutemom Indonesia My profile page joined 3/13
    Posted January 7th, 2015 at 11:59 am | # |

    Rain finally come to my part of Indonesia. I made this with frozen pulp from soy milk that i make every other day. I can’t use up the pulp quickly enough. However with this recipe all i need to do is pull out frozen biji+frozen stock for soon dubu jigae, homemade kimchi w/ your recipe and 1 cooking portion of pork. Breakfast is served in the time it takes to cook rice in my rice cooker.

    This is an awesome dish to eat in a nippy weather. You’re absolutely right. Thanks for the great recipes

  3. Chelliescorp Japan My profile page joined 3/13
    Posted July 23rd, 2013 at 5:03 am | # |

    Hi maangchi,
    I love your recipes!! I wanted to know since I can’t find any soy beans–can I use Soy Milk instead?

  4. susanyu75 United States My profile page joined 8/11
    Posted August 19th, 2011 at 6:02 pm | # |

    i just made this with regular white onion and my porridge came out watery. I took out some extra liquid after finished and water kept on forming on top. Is it supposed to have water form on top?

    Thanks!

  5. yujane United States My profile page joined 7/11
    Posted July 23rd, 2011 at 11:35 pm | # |

    Hi Maangchi!
    I’d love kongbisi jjige.
    I used to use salted shrimp and salt.
    I’m curious some fish sauce has msg

  6. kojima Brazil My profile page joined 7/11
    Posted July 11th, 2011 at 1:55 am | # |

    Can I use Japanese dashi, made from bonito and konbu?

  7. Erica S. Santa Barbara, California My profile page joined 1/11
    Posted February 13th, 2011 at 12:36 pm | # |

    Hi Maangchi!

    I notice that in the kongguksu recipe you cook the soybeans briefly and then remove the skins before grinding them up, but in this kongbiji jjigae recipe you don’t pre-cook or remove the soybean skins. Could you explain why you treat the soybeans differently for these two recipes? I haven’t done much cooking with soybeans before, and I would love to get a more nuanced understanding of the “hows” and “whys” behind these differences. Thank you so much for your wonderful recipes!

    Erica

  8. miyo Portland Oregon My profile page joined 1/11
    Posted January 19th, 2011 at 2:24 am | # |

    Emily! Thank you for this recipe! This is my favorite winter stew. Grandmom and Mom both grew up in North Korea and this is a very traditional northern dish.

    We add some sort of green – think it’s beet. And we eat it with salted shrimp. Mom has to stop me from eating so much of it due to the protein content, but MAN DO I LOVE biji.

    • Maangchi New York City My profile page joined 8/08
      Posted January 20th, 2011 at 7:25 am | # |

      I’m glad you enjoy the recipe. I haven’t made kongbijijjigae for months. Reading your post makes me feel like eating. yummy!

  9. mizunakat Phoenix, AZ My profile page joined 7/10
    Posted December 16th, 2010 at 3:26 am | # |

    I made this today and it has so far been the best Korean stew I have ever tasted! I used homemade kimchi made with Maangchi’s recipe. I omitted the pork because I am an on-again-off-again pescetarian. :) Even my fiancé very much enjoyed it, and he has a somewhat bland palate (we are working on this).

    Thank you, Maangchi, for posting this fantastic recipe!

    • Maangchi New York City My profile page joined 8/08
      Posted December 16th, 2010 at 8:11 am | # |

      I’m glad you enjoyed this recipe a lot. It’s very healthy and delicious stew. Thank you very much for your update! Cheers!

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