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! : )


4  servings

Cooking time

40 minutes


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


  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!




  1. Mamaof4 Bay Area, California joined 7/16 & has 1 comment

    Hello Maangchi, this is one of my husband’s favorite soups to eat on cold days. Thank you for all of the authentic Korean food recipes. Many of them have become a staple in our home and have been enjoyed by friends and family including family from Korea. :):):)

    • Maangchi New York City joined 8/08 & has 11,216 comments

      I haven’t made kongbiji jjigae for a long time but after reading your comment, I really feel like it. I’m glad your family and friends have been enjoying Korean dishes that you made. Good luck!

  2. Cutemom Indonesia joined 3/13 & has 78 comments

    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.



  3. Cutemom Indonesia joined 3/13 & has 78 comments

    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

  4. Chelliescorp Japan joined 3/13 & has 1 comment

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

  5. susanyu75 United States joined 8/11 & has 1 comment

    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?


  6. yujane United States joined 7/11 & has 1 comment

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

  7. kojima Brazil joined 7/11 & has 1 comment

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

  8. Erica S. Santa Barbara, California joined 1/11 & has 2 comments

    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!


  9. miyo Portland Oregon joined 1/11 & has 3 comments

    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.

  10. mizunakat Phoenix, AZ joined 7/10 & has 4 comments

    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!

  11. TheStumbler Seoul, South Korea joined 10/10 & has 1 comment

    I learned about your site earlier this year when you made the news here in Seoul. This was my first recipe to try from your site, and I was susprised how well it turned out. I used the pre-packaged 콩비지 from the mart here, instead of grinding my own beans. And I love the stone pot – I bought it yesterday at E-Mart just for this dish. When I eat this at a restaurant, it’s always a bit too slaty for my health, but I was able to make it better for my taste by adding just a little fish sauce. I will try more of your recipes soon.

  12. hellokitty08 joined 5/10 & has 35 comments

    Hi! Two questions! How come yours turned out white, because I had this at a restuarant and it was like a orangey color and it was so good! Instead of using dried anchovies can I use dried anchovie dashida?

  13. cjenifer California joined 8/10 & has 3 comments

    Hello! I just joined your site. It looks great! I am excited to try this recipe. By the way, how many mushrooms do I use to make stock and how many pieces of kelp? Thank you.

  14. Just_Tina Washington DC Metro Area joined 7/10 & has 8 comments

    Hi! Is this the same as ground soybean porridge? if not, does any one know how to make soybean porridge (it is cooked with potato and millet as well but no rice). thanks!

    btw, maangchi, i love your website and subscribe to your podcasts. please keep them coming. i have made several of your dishes with amazing results. total YUM! this past weekend i made suejebi. i didn’t have kim chi but i just used gochujang. YUMMMMM! in fact, i have to make another batch of kim chi. i prefer my own rather than store bought (which is too salty and not fermented enough for my taste).

  15. ximachikenx joined 7/10 & has 9 comments

    Hello I am a big fan of your website :)
    Just made your kongbiji jjigae for dinner, it was so delicious and flavorful without using a lot of seasonings. I accidentally bought radish kimchi instead of cabbage kimchi and it tasted really really yummy. Great dish with rice, bindaetteok, and pickled cucumbers. Thanks for your amazing recipes!

    • Maangchi New York City joined 8/08 & has 11,216 comments

      OMG! You made this? Congratulations! Yeah, kongbiji jjigae is very delicious! It is usually eaten in the cold winter day, but why not in the summer?

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