Ground Soybean Stew(Kongbiji-jjigae)

…. Kongbiji is soy pulp, which is leftover from the process of making tofu. In that process the soaked soybeans are pureed and then filtered through a sack. What’s filtered is used for tofu and soy pulp left in the sack is kongbiji. I used some okara from Japanese market for this recipe. I remember that I used to follow my mother when she went shopping and she would buy a lump of kongbiji at a local tofu factory. She brought it home and made the stew for dinner on a freezing cold day with a cast iron pot in the winter. It’s the perfect stew for colder weather. I missed my mother so much today…

Servings: 3–4

Time: 30 minutes

Ingredients:

1. 1/2 lb pork belly, cut into small size
2. 1 ts garlic, minced
3. 1 ts Mat-Gan-Jang
4. 1 ts fish sauce
5. 1 ts ginger juice
6. 1 ts sesame oil
7. 1.5 cup kimchi(ripe kimchi), cut into small size
8. 1 ts chili powder
9. 2 cup okara(kongbiji)(or 1/2 cup more if you like kongbiji)
10. 3 cup anchovy broth
11. 1 Ts salted shrimp sauce
12. sea salt
13. 2 stems green onion, sliced
14. 1 jalapeño, sliced
15. 4 cup steamed rice

Cooking Instructions:

1. Marinade the garlic, Mat-Gan-Jang, fish sauce, ginger juice and sesame oil with the pork belly into a bowl and mix well.

2. Heat a cast iron pot with medium heat and add the pork belly, kimchi and chili powder into the cast iron pot to stir fry them for 5–6 minutes.

3. Add the okara(kongbiji) and anchovy broth to keep boiling them. Add the salted shrimp sauce into the pot to keep boiling for 5 minutes.

4. Heat down to low heat to keep boiling for 10 minutes with a lid.

5. Add some sea salt if it’s too bland. Put some green onion and jalapeños on the top of the stew. Serve it with steamed rice.

You can also view this recipe on instagram.

https://www.instagram.com/p/CKhCbzrlUNl/