Creamy and Savory Chickpea ‘Bijijjiigae’ Stew
A Delightfully Mild and Rich Chickpea Stew – Perfect for Any Meal!
I made this delicious chickpea ‘bijijjiigae’ using chickpea halves that were on a ‘buy one, get one free’ promotion at a large supermarket. The generous amount of chickpeas resulted in a wonderfully creamy and flavorful stew.
Main Ingredients
- 400g soaked chickpeas (about 2 cups)
- 300g well-fermented napa cabbage kimchi
- 80g ground pork
Seasoning Ingredients
- 2 Tbsp soy sauce for soup (gukganjang)
- 1 tsp sugar
- 2 Tbsp olive oil
- 1 tsp minced garlic
- A pinch of black pepper
- 2 Tbsp soy sauce for soup (gukganjang)
- 1 tsp sugar
- 2 Tbsp olive oil
- 1 tsp minced garlic
- A pinch of black pepper
Cooking Instructions
Step 1
First, soak the chickpeas for about a day until they are fully hydrated. Gently rub the soaked chickpeas between your hands, and the skins should peel off easily. Removing the skins will result in a much smoother and silkier ‘bijijjiigae’. (This step is optional but highly recommended for a creamier texture!)
Step 2
Place the peeled chickpeas into a blender. Add 1-2 cups of water and blend until you achieve a very smooth puree. While an immersion blender works, a standard blender will give you the smoothest result. (Tip: If the mixture is too thick, gradually add more water until you reach your desired consistency.)
Step 3
Finely chop the well-fermented napa cabbage kimchi and add it to a pot. Using slightly sour kimchi will add a deeper flavor to the stew.
Step 4
Add the ground pork to the chopped kimchi in the pot. Then, add the minced garlic, soy sauce for soup, a pinch of black pepper, sugar, and olive oil. Mix everything together thoroughly.
Step 5
Place the pot over medium-high heat and stir-fry the ingredients for about 3-4 minutes, or until the pork is fully cooked. Stir-frying will enhance the flavors of the kimchi and pork.
Step 6
Pour 2 cups of water into the pot with the stir-fried kimchi and pork. Once the water comes to a boil, slowly add the blended chickpea puree, starting from the edge of the pot. Do not stir immediately. Instead, cover the pot with a lid and let it simmer over medium-low heat for 5 minutes. This prevents the ‘bijijjiigae’ from clumping and ensures a smooth texture.
Step 7
After 5 minutes, remove the lid. Now, gently stir the stew with a spatula to break up any clumps and ensure a uniform consistency. Taste the stew and add more soy sauce or salt if needed to adjust the seasoning to your preference.
Step 8
Continue to simmer the well-mixed stew for another 2-3 minutes. Your delicious chickpea ‘bijijjiigae’ is now ready! Unlike traditional soybean ‘bijijjiigae’, this version has a richer, nuttier flavor from the chickpeas while remaining wonderfully light and creamy. Enjoy it with a warm bowl of rice!
