Ground soybean stew

Kongbiji-jjigae 콩비지찌개

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.

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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!Kongbiji-jjigae (Ground soybean stew) 콩비지찌개

Ingredients

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For stock (make about 2½ cups)

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. Kongbiji-jjigae (Ground soybean stew) 콩비지찌개

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.Kongbiji-jjigae (Ground soybean stew) 콩비지찌개
  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.Kongbiji-jjigae (Ground soybean stew) 콩비지찌개
  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.Kongbiji-jjigae (Ground soybean stew) 콩비지찌개
  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.Kongbiji-jjigae (Ground soybean stew) 콩비지찌개
  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.Kongbiji-jjigae (Ground soybean stew) 콩비지찌개

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54 Comments:

  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 11,684 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 79 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.

    Thanks,

    Ima

  3. Cutemom Indonesia joined 3/13 & has 79 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?

    Thanks!

  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!

    Erica

  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 11,684 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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