Kongbiji jjigae (Ground soybean stew)
Warming, hearty stew made with creamy puree of soybeans along with pork ribs and kimchi
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup dry soybeans (yields 2-1/4 cups soaked)
- 12 ounces pork ribs (or 6 ounces pork shoulder)
- 2 thinly sliced ginger pieces (about 1 inch-round)
- 1/4 medium onion
- 1 scallion white part
- 1 tablespoon soup soy sauce
- 8 ounces kimchi (cut into bite sizes)
- 1/2 cup juice from kimchi (or to taste)
- 1 teaspoon gochugaru (2 teaspoons for spicier stew) - optional
- 1 tablespoon minced garlic
- 2 scallions (roughly chopped)
- salt and pepper to taste
Instructions
- 1
Rinse and soak 1 cup dried soybeans for 6 to 8 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 skins as possible.
- 2
Add the ribs, onion, scallion, ginger, soup soy sauce and 4 cups of water to a medium to large pot. (See note 1) 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. The resulting broth should be around 2 to 2.5 cups. Remove the aromatic vegetables. (See note 2 if using pork meat.)
- 3
Add the kimchi, juice from kimchi, garlic, and the optional gochugaru to the pot. Bring to a boil over medium high heat. Continue to cook for 5 - 6 minutes.
- 4
Meanwhile, finely grind the soaked beans in an equal amount of cold water (2 to 2.5 cups) until it becomes creamy.
- 5
Add the ground soybeans to the pot. Reduce the heat to medium low.
- 6
Simmer, uncovered, until the soybean puree is cooked, 12 - 15 minutes, gently stirring a few times. Further reduce the heat, if necessary, to maintain a gentle simmer. Stir in the chopped scallions with 2 - 3 minutes remaining. Salt and pepper to taste. Serve hot with a bowl of rice.