Pork and Soybean Paste Stew (Bijijigae)
A Rich and Hearty Meal! Introducing Bijijigae with Pork!
There are times when I really crave the soybean paste stew (bijijigae) my mom used to make with pork! I remember seeing it sold or given away at tofu shops back in the day, but now it’s so hard to find when I actually want it! Then, I discovered it at the Hanmin Market! ‘This is it!’ I quickly grabbed it. Let’s make some delicious and savory bijijigae with well-fermented kimchi and pork! Hurry, let’s get started!
Main Ingredients- Soybean paste (Biji) 1 package
- Pork 150g
- Well-fermented kimchi 1 handful
- Zucchini (or Korean squash) 1/3
- Green onion 1/2 stalk
Seasoning (for stir-frying pork & kimchi)- Korean soy sauce (Guk-ganjang) 1 Tbsp
- Salt to taste (for final seasoning)
- Sesame oil 2 Tbsp
Pork Marinade- Minced garlic 1 Tbsp
- Sesame oil 1/2 Tbsp
- Black pepper
- Soju 2 Tbsp
- Korean soy sauce (Guk-ganjang) 1 Tbsp
- Salt to taste (for final seasoning)
- Sesame oil 2 Tbsp
Pork Marinade- Minced garlic 1 Tbsp
- Sesame oil 1/2 Tbsp
- Black pepper
- Soju 2 Tbsp
Cooking Instructions
Step 1
Prepare your ingredients! Finely chop the green onion. Slice the zucchini thinly and cut it into quarters. Chop the kimchi into bite-sized pieces. If your pork pieces are large, chop them smaller for easier eating. Have your fresh soybean paste (biji) ready.
Step 2
Marinate the pork. To remove any gamey smell and help the flavors meld, combine the pork with 1 Tbsp minced garlic, 1/2 Tbsp sesame oil, a pinch of black pepper, and 2 Tbsp soju. Mix well and let it marinate for a short while.
Step 3
Look at this smooth, white soybean paste! Doesn’t it just look incredibly savory?
Step 4
Heat 2 Tbsp of sesame oil in a pot over medium-high heat. Add the marinated pork first and stir-fry until it’s nicely browned. This step is crucial for developing flavor.
Step 5
Once the pork is about half-cooked,
Step 6
Add the chopped kimchi to the pot. Stir in 1 Tbsp of Korean soy sauce (guk-ganjang) to enhance the savory depth.
Step 7
Continue to stir-fry, allowing the kimchi and pork to mingle and cook together. The tangy flavor of the kimchi will meld beautifully with the pork, creating a wonderful aroma.
Step 8
When the kimchi is cooked to your liking,
Step 9
Pour in 1 cup (200ml) of water. If you have anchovy or kelp broth, using that will add an extra layer of umami, but plain water is perfectly fine if you’re in a hurry. Now, add the soybean paste (biji) directly into the pot. If the stew seems too thick, you can gradually add a little more water until you reach your desired consistency.
Step 10
Bring the stew to a boil over high heat, then reduce the heat to medium-low and let it simmer gently. Stir occasionally to prevent the soybean paste from clumping. Once it’s simmering nicely, add the sliced zucchini. Continue to cook until the zucchini is tender.
Step 11
Finally, add the chopped green onions and simmer for another minute. Your delicious pork bijijigae is ready! Taste and adjust the seasoning with salt if needed.
Step 12
Look at this steaming bowl of bijijigae! Doesn’t it just make your mouth water? It’s the perfect hearty meal!
