Ground soybean stew

I’m very happy to introduce this kongbiji-jjigae recipe to you today. The first thing that comes to mind when I think of this ground soybean stew is the sight and sound of it sizzling and bubbling in an earthenware pot in the cold winter, just like I used to have it growing up. Warm, creamy, nutty, and healthy, it’s the perfect stew for colder weather.

Kongbiji is soy pulp, which is leftover from the process of making tofu. In that process the soaked soybeans are pureed and then filtered through a sack. What’s filtered is used for tofu and the the soy pulp left in the sack is kongbiji. In this recipe, we won’t make soy pulp that way, we’ll puree soybeans in a blender.

If anyone ever asked me which of my grandmother’s dishes was her most delicious, I will definitely say, “kongbiji-jjigae!”.  I was fascinated with her kongbiji-jjigae ever since I first saw and tasted it. I used to follow her when she went shopping and she would buy a lump of kongbiji at a local tofu factory. When she brought it home and made this stew for breakfast on a freezing cold day in the winter, it was always in the center of the table, sizzling and bubbling and making us all feel warm even before we tasted it!

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 a large circular wooden table. The table legs were folded, so several tables could be placed in the gap.

One of my uncles unfolded the legs of the table, another cleaned the table with a wet cloth. My uncles set spoons, chopsticks, and side dishes on the table. Then my grandmother scooped rice from her huge cast iron pot into small individual bowls and my uncles and I helped her put the bowls on the table. Then the last dish to the table was this kind of 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! : )

The important tip in this recipe is not to vigorously mix the ground beans in to the stew. Do it gently, like I do it in the video, because if the beans get too mixed in, they will sink to the bottom of the pot. Slip your spoon into the bottom of the pot and then bring it up gradually, and shake the beans softly from underneath. That will keep them creamy.

I hope you enjoy this recipe with your friends and family. Serve it bubbling and make everyone warm!

Ingredients

• ½ cup dried soybeans (90 grams), washed and soaked in cold water for 12 hours
• 8 ounces pork shoulder (pork loin), cut into bite sized pieces
• 1 teaspoon soy sauce
• ¼ teaspoon ground black pepper
• 2 teaspoons sesame oil
• 2 garlic cloves, minced
• ½ cup chopped onion
• 1 cup fermented kimchi, chopped
• 1 tablespoon saeujeot (salted fermented shrimp) (or fish sauce, or 1-2 teaspoons salt to taste)
• 1 green chili pepper (chopped)
• 1 red chili pepper (chopped)
• 1 medium dae-pa (large green onion) or 2 green onions, chopped
  

For stock (make about 2½ cups)

• 7 large dried anchovies, guts and heads removed
• 4 x 5 inch piece of dried kelp
• 4 cups water

Directions

Make anchovy kelp stock (You can substitute with 1½ cup vegetable stock or chicken broth)

1. Put the anchovies and dried kelp in a sauce pan.
2. Add the water and boil for 20 minutes over medium high heat.
3. Strain and set aside. 

Make kongbiji-jjigae:

1. Rinse the beans and drain. They will expand to a little more than 1 cup. Blend the beans with 1 cup water until creamy. You will get about 2 cups ground beans.
2. Heat a heavy, 2 quart pot (or Korean earthenware or stone pot) over medium high heat. Add the sesame oil, garlic and onion and stir for 30 seconds with a wooden spoon.
3. Add the pork, soy sauce, and ground black pepper and stir for 2 to 3 minutes until the pork is no longer pink. Add the kimchi and stir for 5 minutes until the kimchi turns a little soft.
4. Add 1½ cup anchovy kelp stock (or chicken or vegetable stock). Cover and cook for 5 minutes.
5. Pour the ground beans over the stew. Gently stir and turn the stew over with a wooden spoon. Cook for another 5 to 6 minutes with the lid open until the beans are fully cooked and bubbling. Taste it to test if the beans are fully cooked. It should taste nutty.
6. Add the salted fermented shrimp (or fish sauce or 1-2 teaspoons salt to your taste) and stir. You can add the leftover stock if the stew is too thick and you want to thin it out a bit.
7. Add most of the green onion, green and red chili pepper, leaving some back for a garnish. Stir a few times and cook for 1 minute.
8. Add the rest of the green onion, green and red chili pepper as a garnish.
9. Remove from the heat and serve right away with rice and more side dishes.