Pork Belly Kongbiji Stew: Elevate with Leftover Belly Pork!
Revitalize Leftover Pork Belly in a Rich and Creamy Kongbiji Stew
Discover a hearty Kongbiji stew recipe that infuses rich flavor into fresh soybean curd using leftover pork belly from your fridge. The creamy texture of the kongbiji combined with the savory taste of pork belly makes it an irresistible dish!
Stew Ingredients
- 200g Fresh Soybean Curd (Kongbiji)
- 10 slices Pork Belly (Daepae Samgyeopsal)
- 1 stalk Scallions
- 2 heads Young Radish (Yeolmu)
Seasonings and Flavorings
- Salt (to taste)
- 2 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Minced Garlic
- 3 Tbsp Sesame Seeds
- 2 Tbsp Perilla Oil (Deulgireum)
- Salt (to taste)
- 2 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Minced Garlic
- 3 Tbsp Sesame Seeds
- 2 Tbsp Perilla Oil (Deulgireum)
Cooking Instructions
Step 1
In a blender, combine the soaked soybeans (or use store-bought fresh kongbiji) and a little water. Blend until smooth and creamy. It’s important to blend it thoroughly to avoid any raw bean taste. (If using store-bought fresh kongbiji, you can proceed directly).
Step 2
Prepare fresh and tender young radish. Blanch it in boiling water until slightly softened, then rinse under cold water, squeeze out excess moisture, and chop it into bite-sized pieces. Be careful not to overcook it, or it will become mushy.
Step 3
Heat a pot over medium heat. Add the pork belly slices and minced garlic, and stir-fry until the pork belly is nicely browned. Once the pork belly is cooked, add the chopped young radish and continue to stir-fry together. This step enhances the flavors of the ingredients.
Step 4
Pour 2.5 cups (500ml) of water into the pot with the stir-fried ingredients and bring to a boil. Once boiling, add the blended kongbiji, stirring well to prevent lumps. Reduce the heat to low and simmer. Season with salt to your preference, adjusting gradually to avoid making it too salty from the start.
Step 5
Once the kongbiji stew is deliciously cooked, garnish with chopped scallions. Drizzle with sesame seeds and perilla oil for an extra nutty aroma and rich flavor. Serve hot with a bowl of steamed rice for a satisfying and delicious meal.