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Kongbiji Jjigae (콩비지찌개) – Ground Soybean Stew
More recipes: Korean Recipes · Asian Soups · All Asian Recipes
Kongbiji Jjigae (콩비지찌개) – Ground Soybean Stew
Laura Chen
4
20 Minuten
35 Minuten
350
Korean
Main course
Kongbiji jjigae is a hearty, creamy Korean stew made from soybean pulp, vegetables, and sometimes meat. This traditional dish is especially popular in the cold months and combines rich flavors with nourishing ingredients.
Ingredients
- 200 g soft tofu scraps or finely mashed tofu
- 2 tbsp Korean soybean paste (doenjang)
- 1 tbsp Korean chili paste (gochujang)
- 1 tbsp sesame oil
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 200 g pork belly, thinly sliced
- 1 medium potato, diced
- 1 carrot, thinly sliced
- 600 ml water
- 2 scallions, cut into rings
- 100 g shiitake mushrooms, sliced
- 1 tsp ground black pepper
- Salt to taste
Instructions
- Heat the sesame oil in a large pot over medium heat.
- Add the onion, garlic, and pork belly and fry until the pork belly is lightly browned.
- Add the soybean paste and chili paste and stir until well combined.
- Add the potato and carrot and cook for about 5 more minutes.
- Pour in the water and bring the soup to a boil.
- Reduce the heat, add the mashed tofu, and simmer for about 20 minutes.
- Add the shiitake mushrooms and scallions and cook the stew for 5 more minutes.
- Season with black pepper and salt.
- Serve hot.
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More recipes: Korean Recipes · Asian Soups · All Asian Recipes