Nostalgic Taste! Authentic Home-Style Bean Curd (Biji) Stew
A Heartwarming Recipe for Biji Stew, Reminiscent of Mom’s Cooking
This bean curd (biji) stew, made from the byproduct of homemade tofu, evokes warm childhood memories of my mother’s cooking. When simmered with well-fermented kimchi and fresh pork, it offers a rich, savory flavor without needing many seasonings. Enjoy a hearty and satisfying meal with simple ingredients.
Main Ingredients- 1/4 head of ripe kimchi (approx. 200g)
- 4 cups water (800ml)
- 50g pork (neck or belly recommended)
- 5 tablespoons bean curd byproduct (biji) (homemade or store-bought)
- 1/2 stalk green onion
- 1/2 tablespoon butter (or 1 tablespoon soybean oil)
Cooking Instructions
Step 1
First, lightly shake off the excess brine from the ripe kimchi and cut it into bite-sized pieces, about 2cm. Heat 1/2 tablespoon of butter (or 1 tablespoon of soybean oil) in a frying pan over medium-low heat and sauté the chopped kimchi until it softens. Stir-frying the kimchi enhances its flavor considerably.
Step 2
Once the kimchi is somewhat sautéed, add the pork and stir-fry it together with the kimchi. Continue to cook until the pork turns opaque white. This helps to remove any gamey smell and makes the stew more delicious.
Step 3
Transfer the sautéed kimchi and pork to a pot or earthenware casserole. Pour in 4 cups (800ml) of water. The characteristic flavor of this stew comes from the sourness of the well-fermented kimchi and its brine. If needed, you can add more kimchi brine, or adjust the seasoning with a tiny bit of soy sauce or salt if it’s not flavorful enough.
Step 4
Once the broth starts to boil, add the 5 tablespoons of bean curd byproduct (biji) and stir well with chopsticks or a spatula to break up any clumps. It’s important to gently stir while simmering to ensure the biji is evenly distributed and doesn’t clump. Finally, add the chopped green onion and simmer for another minute until fragrant. Your rich and savory biji stew is now ready to be enjoyed hot!
