Kongbiji Jjigae (Ground Soybean Stew)

Today’s recipe is another winter favorite of mine! Kongbiji jjigae (콩비지 찌게) is a stew that’s made with a creamy purée of soaked soybeans. Traditionally, this stew is made with soy pulp that’s left from making tofu. It’s also commonly made with finely ground soaked soybeans. Growing up, we usually had it with pork ribs and kimchi. I think that’s the best way! You can use pork meat instead, preferably fatty meat. Pork fat enhances the nutty flavor of soybeans. You can also substitute kimchi with boiled napa cabbage for a milder taste. All you need is a bowl of rice with this warm, smooth, nutty, meaty and filling stew for the ultimate winter comfort food!  

4 servings
Ingredients:
1 cup dry soybeans (yields 2-1/4 cups soaked)
12 ounces (340 grams) pork ribs (or 6 ounces pork shoulder*)
2 thinly sliced ginger pieces
1/4 medium onion
1 tablespoon soup soy sauce
8 ounces (230 grams) kimchi, cut into bite sizes
1/2 cup juice from kimchi (or to taste)
2 teaspoons minced garlic
1 scallion, roughly chopped
salt

(*If using pork meat instead of ribs, stir fry it with the kimchi, add 2-1/2 cups of water or anchovy stock and boil for 5 minutes over medium high heat before adding the soy purée.)

Rinse and soak 1 cup dried soybeans for 5 – 6 hours (or overnight). Rub the beans with your fingers to remove the skins, and pour out the skins that rise to the top. Repeat this process to remove as much as possible.

Add the ribs, onion, ginger, soup soy sauce and 4 cups of water to a medium size pot. Bring to a boil. Skim off the scum. Reduce the heat to medium low. Cover, and cook until the ribs are tender, 25 – 30 minutes. Remove the onion and ginger.

Add the kimchi and garlic to the pot. Bring to a boil over medium high heat. Continue to cook for 5 – 6 minutes.

Meanwhile, finely grind the soaked beans in an equal amount of cold water (2 to 2-1/2 cups) until it becomes creamy.

Add the ground soybeans to the pot. Reduce the heat to medium low.

Simmer, uncovered, until the soybean puree is cooked, 12 – 15 minutes. Further reduce the heat, if necessary, to maintain a gentle simmer. Stir in the chopped scallions with 2 – 3 minutes remaining. Taste for salt. Serve hot with a bowl of rice.

Comments

  1. How lovely! I just loved the texture of your dish…it really looks delicious. I am going to try this for sure!!
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  2. Yay now I have use for the left over soy beans from when I make soy milk! Thanks for always sharing! :)

  3. Love that you used pork ribs and kimchi–Both add so much flavor when together. Delicious pictures and recipe too!

  4. Sounds and looks so healthy! Perfect way to start a new year!

  5. If I use napa cabbage.. do i need to cook it before i add it to the broth?
    if so, would i put the cabbage into boiling water? or bring the water to a boil with the cabbage?
    i can’t wait to try this!

  6. if i were to use napa cabbage.. should i cook it before i add it to the broth?
    if so, would i add the cabbage to boiling water or bring the water to a boil with the cabbage?
    can’t wait to try this recipe! thank you!
    the spicy chicken stew in the slow cooker was amazing!!! any more slow cooker recipes? ; )

  7. Hello Hyosun,
    Firstly I want to thank you for making K cooking so accessible to us 2nd geners. I never thought I could make Korean food as well as my umma, but you’ve proven me wrong. :) Can you tell me how I would make this recipe in the slow cooker? Would it be okay if I simply threw everything into the crock pot? Thank you very much!

    • Aww that’s great to hear! Thank you! I think it would work, but omit the water (4 cups) used in the second step to boil the ribs. I’m curious how it works out in a slow cooker. Please let me know.

  8. I love your blog! If ever you update the layout, can you include an option to print the recipe in a easy to read format? Thank you!

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