Rich and Creamy Soybean Paste Stew (Kongbiji Jjigae) with Pork Neck
A delicious recipe for Kongbiji Jjigae, made by grinding whole soybeans and generously adding pork neck. Learn how to make this flavorful and nutritious stew.
This Kongbiji Jjigae is made following my mother-in-law’s special recipe. It’s rich, creamy, and packed with nutrients because it uses whole ground soybeans without removing the tofu. A truly satisfying and flavorful dish!
Ingredients- 2 cups dried soybeans (Seoritae)
- 1 lb pork neck, cut into bite-sized pieces
- 1/2 head well-fermented kimchi, chopped
- 2 Tbsp minced garlic
- 1.5 Tbsp salted fermented shrimp (saeujeot)
- 1/2 stalk green onion, chopped
- 2 Korean chili peppers (cheongyang peppers), chopped
- 1 cup water
Cooking Instructions
Step 1
First, prepare the dried soybeans (Seoritae). Soak 2 cups of soybeans in lukewarm water for at least 3 hours, or until they are fully softened. Soaking them longer will result in a smoother and more delicious texture when blended.
Step 2
Once the soybeans are rehydrated, transfer them to a blender with 1/2 cup of water (about 100ml). Blend until you achieve a very smooth consistency. You can choose to blend them with the skins on for extra flavor and nutrients, or remove the skins for a finer, smoother stew.
Step 3
In a deep pot, add the pork neck (1 lb), 2 Tbsp of minced garlic, and 1 Tbsp of salted fermented shrimp. Pour in 1/2 cup of water (about 100ml). Cover the pot and cook over medium heat until the pork is about 80% cooked through. This initial cooking step helps to tenderize the pork and build a deeper flavor base.
Step 4
When the pork is nearly cooked, pour in the blended soybean mixture. If the stew seems too thick, add the remaining 1 cup of water (about 200ml) to reach your desired consistency. Let it simmer gently, stirring occasionally to prevent it from sticking to the bottom of the pot.
Step 5
As the soybean stew begins to bubble, add the chopped kimchi (1/2 head), chopped green onion (1/2 stalk), and chopped Korean chili peppers (2). Continue to simmer until all the ingredients are well combined and the flavors have melded. Finally, adjust the seasoning by adding the remaining 0.5 Tbsp of salted fermented shrimp. Adding salted fermented shrimp at the end enhances the savory depth. You can also add salt or pepper to taste if needed.
