Kongbiji jjigae is a stew made with creamy purée of soaked soybeans. With pork and kimchi, it’s stuffed with scrumptious taste, hearty and warming! It deserves a spot in your checklist of favourite Korean stews.
Kongbiji jjigae (콩비지 찌개) is a stew made with creamy purée of soaked soybeans. It’s a warming and comforting stew my household loves! Pork and kimchi make this dish a hearty, scrumptious stew for an on a regular basis household meal.
Previously, this stew was made with soy pulp (kongbiji in Korean) that’s left from making tofu. In trendy cooking, it’s generally made with finely floor soaked soybeans. Floor soybeans are a staple in Korean houses.
Dried soybeans are a pantry staple in Korean houses. They’re used to make kongjang and kongguksu in summertime, and this stew throughout cool/chilly months. Rehydrating dried soybeans takes 6 to eight hours, so plan accordingly.
Rising up, we normally had this stew made with pork ribs and kimchi. I nonetheless assume that’s one of the best ways! I exploit child again ribs, you should use spare ribs as nicely. The ribs take a while to prepare dinner, so I pre-boil them till tender after which add kimchi and soybean puree.
You should use pork meat as a substitute in case you like, ideally with some fats. Pork shoulder/butt is an effective minimize for this dish. Pork fats enhances the nutty taste of soybeans. If utilizing pork meat as a substitute of ribs, stir fry it with the kimchi, add water or anchovy broth, and boil for a couple of minutes over medium excessive warmth earlier than including the soy purée.
Generally, kongbiji jjigae is made white with out kimchi and gochugaru for a gentle style. Napa cabbage is nice for a gentle model. You’ll be able to season the stew with soup soy sauce and/or salt or serve it with a soy primarily based sauce (yangnyumjang, 양념장).
Kongbiji jjigae (Floor soybean stew)
Rinse and soak 1 cup dried soybeans for six to eight hours (or in a single day). Rub the beans together with your fingers to take away the skins, and pour out the skins that rise to the highest. Repeat this course of to take away as a lot skins as potential.
Add the ribs, onion, ginger, soup soy sauce and 4 cups of water to a medium to giant pot. (See be aware 1) Carry to a boil. Skim off the scum. Scale back the warmth to medium low. Cowl, and prepare dinner till the ribs are tender, 25 – half-hour. The ensuing broth ought to be round 2 to 2.5 cups. Take away the onion and ginger. (See be aware 2 if utilizing pork meat.)
Add the kimchi and garlic to the pot. Carry to a boil over medium excessive warmth. Proceed to prepare dinner for five – 6 minutes.
In the meantime, finely grind the soaked beans in an equal quantity of chilly water (2 to 2.5 cups) till it turns into creamy.
Add the bottom soybeans to the pot. Scale back the warmth to medium low.
Simmer, uncovered, till the soybean puree is cooked, 12 – quarter-hour, gently stirring a number of instances. Additional cut back the warmth, if essential, to take care of a mild simmer. Stir within the chopped scallions with 2 – 3 minutes remaining. Salt and pepper to style. Serve scorching with a bowl of rice.
2. If utilizing pork meat as a substitute of ribs, stir fry it with the kimchi, add 2-1/2 cups of water or anchovy inventory and boil for five minutes over medium excessive warmth earlier than including the soy purée.
This recipe was initially posted in January 2013. I’ve up to date it right here with new images, extra data and minor adjustments to the recipe.