Revived Soybean Soup & Kimchi Stew
[Overseas Dorm Cook.feel通] 79. Recipe for Kong Kimchi Japguk: The Sad Rebirth of Undercooked Soybeans
This recipe was born out of Kkomamarro’s ingenious idea. When the soybean soup (or soft tofu) that never quite became soft tofu was on the verge of being discarded, a feeling of pity inspired the use of all available leftover ingredients and cherished seasonings to transform it into a delicious mixed stew. We present a unique Kong Kimchi Japguk recipe that showcases how even ordinary ingredients can create such a special and flavorful meal – a dish you’ve likely never seen or heard of before!
Ingredients
- 1 bowl Soft Tofu or Soybean Soup (approx. 200ml)
- 1 Egg
- 2 Tbsp Minced Scallions
- 1 Dried Pollack Head (for broth)
- 1/2 tsp Instant Noodle Soup Base (Ramen powder)
- 1/2 tsp Fish Sauce (Kkanari)
- 1 ladle Cabbage Kimchi (or Napa Cabbage Kimchi) (approx. 100g)
- 1 liter Water
Cooking Instructions
Step 1
※ Kkomamarro used napa cabbage kimchi because cabbage is hard to find where they live in Bolivia. You can use regular napa cabbage kimchi when following this recipe. Adjust the tanginess based on how sour your kimchi is.
Step 2
First, pour 1 liter of water into a pot, add the dried pollack head, and bring to a boil over high heat. Once boiling, reduce to medium-low heat and simmer for about 10 minutes to extract a savory pollack broth.
Step 3
While the broth is simmering, chop the kimchi into bite-sized pieces and finely mince the scallions. When the broth is boiling, add the chopped kimchi and 2 tablespoons of minced scallions and continue to cook.
Step 4
Now, add the bowl of soybean soup (or soft tofu) that didn’t quite turn into soft tofu into the pot. If using soybean soup, stir it well to ensure it’s smooth and lump-free.
Step 5
To add the ‘magic flavor’ to this dish, add 1/2 teaspoon of the instant noodle soup base. This ramen powder enhances the umami and makes the broth taste richer. (Alternatively, you can season with soy sauce or salt.)
Step 6
To console the ‘unfulfilled potential’ of the beans that didn’t become soft tofu, and for flavor harmony similar to how eggs are added to soft tofu stew, crack in 1 egg. Gently swirl the egg with chopsticks as it cooks. You don’t need to whisk it vigorously.
Step 7
Finally, for a deep umami and rich flavor, add 1/2 teaspoon of Kkanari fish sauce and stir lightly to adjust the seasoning. You can use soy sauce or salt instead of fish sauce.
Step 8
And there you have it! Kong Kimchi Japguk, with a depth of flavor and unique charm rivaling soft tofu stew, is complete! You’ll be amazed that such a wonderful meal can be made from ingredients that were about to be discarded. Enjoy it warm!
