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! : )
- Soak ½ cup dried soy beans in cold water overnight (at least 12 hours).
- Rinse and drain the soaked soy beans. (They will expand to more than 1 cup)
- 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.
- Take the mushrooms out of the stock and chop them into small pieces. Set aside
- Blend 1 cup of soaked soybeans with 1 cup of water until it turns creamy.
- Chop about 4 oz pork and set aside
- Chop 1 cup of kimchi
- 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
- When the stone pot has heated up, drizzle ½ – 1 tbs sesame oil and add 2 cloves of minced garlic. Stir for 10 seconds.
- Add chopped pork, mushrooms, kimchi, and keep stirring for a few more minutes.
- Add 2 cups of stock and close the lid.
- 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!
- 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)
- Let it cook with the lid open for about 2 minutes.
- When it boils over, stir and turn the stew over with a spoon carefully (You will see some bubbles popping up).
- Add 1 tbs fish sauce (or salt) and stir it with a spoon.
*tip: You could use saewoojeot (fermented salty shrimp)
- 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!