Hearty Black Bean Kongbiji Stew
Homemade Black Bean Kongbiji: A Nutritious and Flavorful Stew
As a great lover of kongbiji and bichi jjigae, I decided to make my own kongbiji using black beans. This recipe results in a wonderfully savory and smooth stew, perfect for a hearty and healthy meal alongside freshly cooked rice.
Kongbiji Ingredients
- 1 cup dried black beans (Seoritae)
- 500ml dried kelp broth (prepared by boiling 600ml water with 2-3 pieces of dried kelp)
- 300g ground pork
- 1 handful of well-fermented kimchi (approx. 1 cup)
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil (can substitute with sesame oil)
- 1/2 Tbsp salted shrimp (including brine)
- Pinch of salt (to taste)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the dried black beans. Measure 1 cup of Seoritae (black soybeans) and place them in a bowl. Cover with ample water and let them soak for about 6 to 7 hours, or until they are plump and soft. Ensure they are fully hydrated.
Step 2
Prepare the dried kelp broth. In a pot, bring 600ml of water to a boil and add 2-3 pieces of dried kelp. Once the water boils, remove the kelp and set the flavorful broth aside. This kelp broth will add a deep, umami flavor to your stew.
Step 3
Now it’s time to blend! Transfer the soaked black beans into a blender. Add 1.5 cups (about 300ml) of the prepared kelp broth. Blend the mixture until it becomes very smooth and creamy, with no bean chunks remaining. Aim for a consistency similar to silken tofu.
Step 4
Let’s start sautéing. Heat 1 Tbsp of perilla oil in a pot or deep pan over medium heat. Add the ground pork and season it with a pinch of salt and a pinch of black pepper. Next, add the chopped kimchi (about 1 handful). Break apart any clumps of pork and kimchi and sauté them together until well combined. Stir frequently to prevent sticking.
Step 5
Continue to sauté until the ground pork is cooked through (no longer pink) and the kimchi has softened. This step helps to develop the flavors of the ingredients. Sautéing typically takes about 3 to 5 minutes.
Step 6
To the sautéed pork and kimchi, add all of the blended black bean mixture. Pour in the remaining 500ml of kelp broth. Stir everything together well to ensure the kongbiji is evenly distributed and there are no lumps. Bring the stew to a simmer.
Step 7
Now, let’s season the stew. Once the stew comes to a rolling boil, stir in 1 Tbsp of minced garlic and 1/2 Tbsp of salted shrimp (including its brine). Salted shrimp is key for adding a savory depth to the bichi jjigae. Taste the stew and add a pinch more salt if needed to reach your desired seasoning.
Step 8
For a touch of heat, you can add 2 finely chopped Cheongyang peppers (Korean chili peppers). This step is optional and can be omitted if you prefer a milder stew. Simmer for a few more minutes until all the flavors meld together. Your delicious Black Bean Kongbiji Stew is now ready!
