Kongbiji Jjigae

A thick, creamy stew where ground soybeans provide a unique grainy texture. The tang of fermented kimchi cuts through the milky sweetness of the soy, while the pork adds a comforting richness.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 602
• Protein: 29 g
• Carbs: 18 g
• Fat: 43 g

Ingredients

• 250 g Whole soybean ( soaked 12h and blended )
• 200 g Pork belly ( small cubes )
• 150 g kimchi ( chopped )
• 2 piece Garlic ( minced )
• 1 tbsp gochugaru
• 2 tbsp Korean soy sauce
• 1 tbsp Sesame oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 400 ml Mineral water

Instructions

1. Soybean prep

   Rinse soybeans previously soaked for 12h. Blend them with 400ml of mineral water until you reach a thick, grainy paste, not completely smooth.

2. Searing meat

   Heat sesame oil in a pot. Brown the pork belly cut into small pieces until the fat starts to render and becomes translucent.

3. Toasting aromatics

   Add minced garlic, finely chopped kimchi, and gochugaru. Sauté for 5 minutes. The kimchi should soften and the oil should turn a bright brick-red color.

4. Simmering

   Pour in the soybean puree and Korean soy sauce. Bring to a gentle simmer. Cover and cook without stirring too much to preserve the texture. The stew should thicken and generously coat the back of a spoon.

5. Finishing

   Sprinkle with sliced green onions. Adjust seasoning with a pinch of salt if needed. Serve steaming hot.

Chef's tips

• Don't blend the soybeans too finely; you want to keep some grainy texture.
• If the stew is too thick, loosen it with a bit of water at the end.
• Use well-aged (sour) kimchi to add character to the broth.

Storage

Keeps for 3 days in the fridge. The texture thickens as it sits; add a splash of water when reheating.