Kimchi Bean Curd Stew (Bijijigae) with Seoritae Beans
Hearty Kimchi Bean Curd Stew Recipe using Seoritae Beans
Remember those cozy winter days, huddled around a steaming pot of bean curd stew (Bijijigae), blowing on spoonfuls to cool them down? Inspired by those childhood memories and a generous gift of seoritae beans from my mother in Gimje, let’s make a healthy and incredibly delicious Bijijigae. This stew is packed with rich, savory flavors and is perfect for sharing with the whole family.
Main Ingredients- 6 cups Seoritae beans (Korean black soybeans)
- 300g ground pork
- 400g well-fermented kimchi (finely chopped)
- 2 Cheongyang peppers (finely chopped)
- 1/2 green onion (finely chopped)
Seasoning & Others- 2 Tbsp salt (to taste)
- 2 Tbsp rice wine (mirin)
- 2 Tbsp red pepper flakes (gochugaru) (adjust to preference)
- 1 Tbsp perilla oil
- 2 Tbsp salt (to taste)
- 2 Tbsp rice wine (mirin)
- 2 Tbsp red pepper flakes (gochugaru) (adjust to preference)
- 1 Tbsp perilla oil
Cooking Instructions
Step 1
First, place about 6 cups of seoritae beans in a large bowl. Rinse them thoroughly and cover with water, letting them soak for at least 2 hours. Soaking the beans is crucial for achieving a smooth texture when blended.
Step 2
Once soaked, transfer the beans to a blender. Add just enough water to cover the beans and blend until you achieve a smooth, creamy paste. The amount of water may vary depending on your blender’s power. Too thick a consistency might lead to lumps in the stew.
Step 3
Pour the blended bean mixture into a pot. Bring it to a boil over high heat for 5 minutes, then reduce the heat to low and simmer for another 5 minutes. Do not cover the pot during this stage; this helps to eliminate any raw bean smell and imparts a pleasant aroma.
Step 4
In a separate pan, heat 1 tablespoon of perilla oil over medium heat. Add the ground pork and finely chopped kimchi, and sauté until the pork is cooked through and the kimchi is softened and fragrant. Then, scoop in the blended bean mixture (‘biji’) into the pan. Stir well and continue to cook together.
Step 5
Reduce the heat to very low to prevent the stew from sticking to the bottom of the pot. Let it simmer gently, covered, allowing the rich, nutty flavors of the bean curd to fully develop. Slow simmering is key to a deeply satisfying stew.
Step 6
Finally, add the finely chopped Cheongyang peppers and green onions to the stew and simmer for a few more minutes. For an extra kick of spice, you can add more gochugaru to your liking. Adjust the seasoning with salt until it’s just right. Serve hot and enjoy this comforting winter delicacy – you’ll find yourself reaching for seconds!
