Hearty and Flavorful Dad’s Style Soybean Paste Stew (Kongbiji Jjigae)
Perfect for Chilly Days! Dad’s Style Kongbiji Jjigae Recipe for the Whole Family
I found fresh soybean paste at the supermarket and thought it would be perfect for this increasingly cold weather, so I immediately bought it and decided to make a stew. This rich and savory soybean paste stew is enhanced by the spicy kick of pork and kimchi, making it an addictive dish you’ll finish in no time. It’s absolutely delicious with a bowl of rice! It’s the best hearty meal for the whole family to enjoy.
Stew Ingredients- 300g ground pork
- 200g well-fermented kimchi
- 600g store-bought soybean paste (kongbiji)
- 100g fresh bean sprouts
- 50g onion (approx. 1/4 onion)
- 50g zucchini (approx. 1/6 zucchini)
- 50g green onion (approx. 1/4 stalk)
Seasonings & Broth- 1000ml water (4 cups)
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- 1 tbsp red chili flakes (gochugaru)
- 3 tbsp fish sauce (tuna or anchovy sauce)
- 1 tbsp soy sauce for soup (gukganjang)
- Pinch of black pepper
- 1000ml water (4 cups)
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- 1 tbsp red chili flakes (gochugaru)
- 3 tbsp fish sauce (tuna or anchovy sauce)
- 1 tbsp soy sauce for soup (gukganjang)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Slice the onion and zucchini thinly into half-moon shapes (about 0.5cm thick), and slice the green onion diagonally.
Step 2
Rinse the bean sprouts under cool running water a couple of times and drain them well. This helps keep them crisp when added to the stew.
Step 3
Chop the well-fermented kimchi into bite-sized pieces (about 2cm). Place the ground pork in a bowl.
Step 4
Add 1 tablespoon of minced garlic and 1 tablespoon of sesame oil to the ground pork and mix well to marinate. This helps remove any pork odor and adds flavor.
Step 5
Heat a deep pot or earthenware pot over medium-high heat. Add the marinated ground pork and stir-fry until it’s nicely browned. Break up any clumps of meat as it cooks.
Step 6
Once the pork is mostly cooked and has changed color, add the chopped kimchi and stir-fry together. Cook for about 2-3 minutes until the kimchi softens.
Step 7
After thoroughly stir-frying the kimchi and pork, pour in the 1000ml of water and bring it to a rolling boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for about 5 minutes to allow the kimchi flavors to meld.
Step 8
As the stew begins to boil, add the prepared bean sprouts, onion, and zucchini (except for the green onion). Add a pinch of black pepper at this stage to further enhance the pork’s flavor.
Step 9
Continue to simmer for about 10 minutes until the vegetables are tender. Once the vegetables are cooked, add the entire 600g of soybean paste (kongbiji). Reduce the heat to medium, season with 3 tablespoons of fish sauce and 1 tablespoon of soy sauce for soup, and stir well to prevent clumping. Simmer for another 10 minutes, stirring occasionally, to allow the rich soybean flavor to fully develop.
Step 10
Finally, add the sliced green onions and let it simmer for another minute before turning off the heat. The fresh taste of the green onions will add another layer of deliciousness to the stew.
Step 11
Ladle the hot Kongbiji Jjigae into bowls and enjoy! Served with rice, it makes for a satisfying and hearty meal.
