Rich and Savory Pork and Soybean Paste Stew (Bjijijigae) Recipe
A Hearty Pork and Soybean Paste Stew (Bjijijigae) Bursting with Flavor
While peeling the skin off soaked soybeans can be a tedious task, the reward is a deeply comforting and delicious home-cooked meal that’s worth the effort for your family. This recipe features a rich and flavorful soybean paste stew (Bjijijigae) made with plenty of well-fermented kimchi and tender pork neck. It’s the perfect dish to savor with a bowl of freshly steamed rice!
Ingredients
- 3 cups of soybeans (Seoritae)
- 1 head of aged kimchi (well-fermented)
- 2 cups of kimchi brine
- A little bit of green onion
- 2 tbsp perilla oil
- 1 tbsp minced garlic
- 5 cups of rice water
- 1 tbsp red pepper flakes
- 200g pork neck
Cooking Instructions
Step 1
Let me introduce you to today’s featured dish: a hearty and flavorful Pork and Soybean Paste Stew (Bjijijigae). It’s perfect for a chilly day and packed with nutrition. Shall we make this comforting stew together?
Step 2
First, rinse the Seoritae soybeans thoroughly. Then, soak them in plenty of water for at least 6 hours, or until fully softened. Once soaked, gently rub the beans between your hands to remove all the skins. This step is crucial for a smoother and cleaner-tasting Bjijijigae.
Step 3
After removing the skins, place the softened soybeans into a blender. Add water and blend until you achieve a smooth consistency. You can adjust the amount of water during blending to reach your desired thickness. Aim for a consistency that is not too thick.
Step 4
Cut the pork neck into bite-sized pieces, about 1cm thick. Slicing them a bit thicker will provide a more satisfying chew and a richer texture in the stew.
Step 5
Heat 2 tablespoons of perilla oil in a pot over medium-high heat. Add the sliced pork neck and well-fermented kimchi (rinsed and chopped if you prefer). Stir-fry them together until the pork is browned and the kimchi is softened and fragrant.
Step 6
Once the pork and kimchi are well sautéed, add 1 tablespoon of red pepper flakes and 2 cups of kimchi brine. Continue to stir-fry for another minute. This step helps to deepen the umami flavor of the kimchi and enrich the broth.
Step 7
Now, pour in about 5 cups of rice water to cover the ingredients. Add 1 tablespoon of minced garlic. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently. Using rice water helps to neutralize any potential ‘bean’ smell and adds a subtle creaminess.
Step 8
As the stew begins to simmer, gradually add the blended soybean paste. Pour it in slowly while stirring, adding more rice water or plain water as needed to reach your desired consistency. Ensure there are no lumps and the mixture is smooth.
Step 9
Once the stew returns to a gentle boil, add the chopped green onions. The fresh aroma of the green onions will enhance the overall flavor of the Bjijijigae. Simmer for a few more minutes, adjust seasoning to your taste, and then turn off the heat.
Step 10
Your rich and savory Pork and Soybean Paste Stew (Bjijijigae) is now ready! Enjoy this hearty and delicious meal served hot with rice.
