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Rich and Hearty Soybean Paste Stew (Kongbiji Jjigae) Recipe





Rich and Hearty Soybean Paste Stew (Kongbiji Jjigae) Recipe

How to Make Delicious and Healthy Kongbiji Jjigae for Dieting

Packed with protein and full of nutrients, this Kongbiji Jjigae is a satisfying and healthy meal option that’s perfect for a balanced diet.

Recipe Info

  • Category : Stew
  • Ingredient Category : Beans / Nuts
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Servings : More than 6 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Anyone

Kongbiji Jjigae Ingredients
  • 900g cooked soybean paste (kongbiji) (I used store-bought)
  • 200g aged kimchi (well-fermented kimchi)
  • 150g pork shoulder (lean cut)
  • 1/2 medium onion
  • 1 stalk green onion
  • 1 Korean green chili pepper (optional, for spiciness)
  • 1 Tbsp minced garlic
  • 2-3 Tbsp salted fermented shrimp (adjust to taste)
  • 1 Tbsp red chili powder (for color and mild heat)
  • 1 Tbsp perilla oil (deulgireum)
  • 2-3 cups water (for consistency)

Pork Marinade Ingredients
  • Pinch of sugar
  • 1 tsp cooking wine (mirin, etc.)
  • Pinch of salt
  • Pinch of black pepper

Cooking Instructions

Step 1

Let’s prepare a flavorful Kongbiji Jjigae using fresh soybean paste, well-fermented kimchi, and pork. First, roughly chop the onion and green onion. Finely chop the Korean green chili pepper and kimchi. Have your minced garlic ready, as it will make the cooking process smoother.

Step 2

Cut the pork shoulder into bite-sized pieces. Place them in a bowl and mix with a pinch of sugar, about 1 tsp of cooking wine, a tiny pinch of salt, and a pinch of black pepper. Marinating the pork beforehand will make it tender and remove any gamey odor.

Step 3

Heat a pot over medium heat and add a little perilla oil. Add the prepared kimchi and marinated pork. Stir-fry them until they are well-combined and the kimchi becomes tender and the pork is cooked through, usually about 3-5 minutes. Sautéing thoroughly is key for flavor development.

Step 4

Once the pork and kimchi are sautéed, pour in 2 cups of water and bring it to a boil for about 1-2 minutes. Then, add the chopped onion and minced garlic. Let it simmer for a few more minutes until the vegetables are softened. This step adds depth to the broth.

Step 5

Now, add the main ingredient, the kongbiji (cooked soybean paste), to the pot. Stir continuously with a spatula to prevent it from sticking to the bottom of the pot. Simmer over medium-low heat. Slow simmering allows the soybean paste to become smooth and release its rich, nutty flavor.

Step 6

Season the stew primarily with salted fermented shrimp (saeu-jeot). Add 2-3 tablespoons and stir well to dissolve. The unique savory flavor of saeu-jeot enhances the overall taste of the stew. Taste and adjust the seasoning if needed, adding more saeu-jeot or a pinch of salt.

Step 7

Once the kongbiji is cooked and the flavors have melded, add the chopped green onion and Korean green chili pepper. Let it simmer briefly to infuse their aromas into the stew. You can add red chili powder at this stage for a spicier kick and a more appealing color.

Step 8

Finally, when the stew is bubbling and deliciously cooked, turn off the heat. Drizzle in 1 tablespoon of perilla oil and mix well to finish. Kongbiji Jjigae is often enjoyed with a mild, slightly savory seasoning, allowing the natural nutty flavor of the soybeans to shine. Enjoy this nutritious and delicious Kongbiji Jjigae as a satisfying meal and support your healthy diet!



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