Korean Creamy Soybean Stew (Kongbiji Jjigae)

Time to buckle up because we're venturing into the heart of Korean comfort food with a dish that boasts flavors as complex as its cultural roots: Konbiji Jjigae, a hearty soybean pulp stew. The main star here is the soybean, or more specifically, the leftover puree that results from making homemade tofu, known as Okara in Japan and Kongbiji or Bijii in Korea. Don't have a catchy term for it here in the U.S., but that's okay; what matters is the depth it adds to this soul-warming dish. It's all about the ethos of 'reduce, reuse, recycle', turning tofu byproduct into a silky, nutrient-rich base for our Jjigae. Plus, the introduction of pork belly slices, stewed till tender, just sends this dish to a whole new level of flavor town. The cultural significance of this stew is vast, with homemade versions varying from family to family, each adding their unique spin to this beloved Korean classic.

Now, the beauty of this dish doesn't just lie in its rich cultural heritage or its robust, hearty flavors. It's also about how these elements, from the flavorful soybean puree to the succulent pork belly and spicy gochujang, come together to create a dish that's not just delicious, but comforting and satisfying as well. Its popularity is hardly a surprise when you consider the variety of textures and flavors that every spoonful brings. Each bite is a delightful medley of creamy, spicy, and hearty, balanced out perfectly by the accompanying white rice and side dishes. Add to this the fact that it's an excellent way to utilize tofu byproduct, making it an economical, earth-friendly option, and you've got yourself a winner in every sense of the word. Get ready, folks, because once you've tasted this Jjigae, you're going to want it on your menu, cold day or not. 🤘🏼 Adam

STUFF THAT I USE…

Gochujang (Korean Hot Pepper Paste)

Toasted Sesame Oil

Soybeans

Yield: 4

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Korean Creamy Soybean Stew (Kongbiji Jjigae)

Cook time: 1 HourTotal time: 1 Hour

Ingredients

• 1 cup Soybean Puree (from leftover tofu making process)
• 2.5 cups Anchovy or Fish Stock
• 8 ounces Pork Belly, cut into strips
• 1 tsp Soy Sauce
• 2 tsp Toasted Sesame Oil
• 3 Garlic Cloves, minced
• 1/2 Yellow Onion, sliced thin
• 1 cup Kimchi, chopped
• 2 Korean Green Chilis
• 3 Scallions, sliced thin on the bias
• 1 Tbsp Gochujang (Spicy Korean Pepper Paste)
• Fish Sauce, to taste (optional)
• Toasted Sesame Seeds, garnish
• Gochugaru (Korean Red Chili Flakes), garnish

Instructions

1. Slice your pork belly into strips, and set aside.
2. Rehydrate your leftover soybean pulp by blending it with about a cup of stock.
3. Start your stew by drizzling neutral oil into a high-sided pan with a lid, bringing it up on medium-high heat.
4. Add your sliced pork belly, season with a touch of salt, and let the pork crisp until brown bits form on the bottom of the pan.
5. Add half a julienned medium onion, 3 cloves of garlic, and a half inch knob of ginger, both minced. Then add a teaspoon of soy sauce, a few cracks of black pepper, and 2 teaspoons of toasted sesame oil. Mix it all and season with a touch of salt.
6. Once the onion has released enough water to deglaze the pan, add some sliced napa cabbage kimchi and let it cook down for about five minutes.
7. Stir in a tablespoon of gochujang and the remaining one and a half cups of stock. Reduce the heat to medium and cover, allowing it to simmer for 5-6 minutes.
8. Add your prepped Korean green chili and chopped scallions, then incorporate your soybean puree. Simmer for another 5 minutes, lid off.
9. Once the heat is off, check for seasoning and adjust accordingly.
10. Ladle your jjigae into bowls and garnish with scallions, toasted sesame seeds, and gochugaru (Korean chili flakes).
11. Serve your jjigae alongside your favorite

Adam's Notes

• This recipe can be done with soybeans soaked for the sole purpose of making this recipe, too. If you don’t have leftover soybean puree, submerge 1 cup soybeans in 3 inches of water for 12-24 hours, then drain the water and blend the soaked beans with 1 cup stock or water until silky smooth.
• Anchovy & Kelp stock (Yukzu/Dashima) is best for this recipe. However, chicken, beef or pork stock work just fine, too. If you’re in a pinch use the highest quality you can get at the grocery store or use bouillon.
• Most kimchi work for this. I prefer classic napa cabbage kimchi, but this recipe is delicious with radish kimchi too. I would steer clear from softer vegetables that might mush out on you.

If you dig this recipe, check out my videos on how to make Homemade Kimchi and Homemade Tofu.

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