Authentic Kimchi Kongbiji Jjigae: Deep and Savory Flavor Without Pork!
Authentic Kimchi Kongbiji Jjigae: Deep and Savory Flavor Without Pork!
How to make healthy and delicious Kimchi Kongbiji Jjigae, a recipe for savory soybean curd stew without pork, Kongbiji Jjigae using Pulmuone Korean Soybean Curd
Inspired by temple cuisine, this Kimchi Kongbiji Jjigae recipe boasts a deep and rich flavor without the need for pork. We’ve added plenty of well-fermented kimchi, fragrant shiitake mushrooms, and fresh vegetables for enhanced texture and aroma. The harmony of soft soybean curd and crunchy kimchi is exquisite, and the nutty aroma of perilla oil makes it even more delicate and healthy. It’s a special dish that will have you finishing your rice bowl in no time! Experience its captivating charm.
Stew Ingredients- 2 dried shiitake mushrooms (finely chopped)
- 100ml water from soaking dried shiitake mushrooms
- 42g onion (finely chopped)
- 8g scallion (sliced diagonally)
- 7g red chili pepper (sliced diagonally)
- 3g green chili pepper (sliced diagonally)
- 43g well-fermented radish kimchi (chopped)
- 85g napa cabbage kimchi (chopped)
- 150ml broth
- 1 package Pulmuone Korean Soybean Curd (Kongbiji)
- 1/2 Tbsp soy sauce for soup
- 1 Tbsp salted shrimp
- 1 Tbsp perilla oil
- 1 Tbsp red pepper flakes
Basic Broth Ingredients- 750ml water
- 1 anchovy (dried, guts removed)
- 1 piece onion peel
- 2 scallion roots
- 3 slices ginger
- 7 anchovies for broth (guts removed)
- 6 pieces radish
Water for Soaking Dried Shiitake Mushrooms- 2 dried shiitake mushrooms
- 150ml water
- 750ml water
- 1 anchovy (dried, guts removed)
- 1 piece onion peel
- 2 scallion roots
- 3 slices ginger
- 7 anchovies for broth (guts removed)
- 6 pieces radish
Water for Soaking Dried Shiitake Mushrooms- 2 dried shiitake mushrooms
- 150ml water
Cooking Instructions
Step 1
First, let’s make a delicious broth. Place the radish, sliced ginger, onion peels, scallion roots, dried anchovies, and broth anchovies into a cheesecloth bag. This will result in a cleaner and deeper tasting broth.
Step 2
Pour 750ml of water into a pot, add the prepared broth pack, and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for about 10 minutes to extract the rich broth.
Step 3
Once the broth has been sufficiently extracted, turn off the heat and carefully remove the broth pack, leaving only the clear broth.
Step 4
Soak the dried shiitake mushrooms in 150ml of lukewarm water for at least 30 minutes until fully softened. Remove the soaked mushrooms to a separate bowl, and strain the soaking water to use in the stew – do not discard it.
Step 5
Drain the soaked shiitake mushrooms slightly and finely chop them into small pieces (about 0.5cm or less). Chopping them finely will enhance the texture and allow them to absorb the seasoning better.
Step 6
Lightly rinse the well-fermented radish kimchi and napa cabbage kimchi under running water. Avoid rinsing too much, as it can diminish the flavor. Just gently remove any excess seasoning from the outside.
Step 7
Squeeze out the excess water from the rinsed kimchi and radish kimchi, then chop them into small pieces for easy eating in the stew. If the kimchi is too sour, you can add a tiny pinch of sugar.
Step 8
Heat a pot over medium-low heat and add 1 tablespoon of perilla oil. The nutty aroma of perilla oil will enrich the flavor of the stew.
Step 9
Add the chopped kimchi and radish kimchi to the pot and stir-fry for about 2-3 minutes, ensuring they don’t burn. Stir-frying brings out the umami of the kimchi and adds depth to the stew.
Step 10
Once the kimchi is softened, add the chopped onion and finely chopped shiitake mushrooms and stir-fry together. Continue to cook for another 1-2 minutes until the onion becomes translucent and the mushrooms release their aroma.
Step 11
Pour the 100ml of reserved shiitake mushroom soaking water into the pot with the sautéed ingredients. The subtle flavor of the shiitake mushrooms will further deepen the stew’s taste.
Step 12
Now, add the key ingredient, Pulmuone Korean Soybean Curd (Kongbiji). Gently knead the packet before adding it to the pot. Add the soybean curd in chunks and gently break it up with a spoon while simmering to achieve a smooth and rich flavor.
Step 13
Pour in the prepared 150ml of broth and stir to combine all the ingredients. You can adjust the consistency of the stew by adding more broth or simmering it down further.
Step 14
Finally, add the diagonally sliced scallions, red chili pepper, and green chili pepper, and sprinkle in 1 tablespoon of red pepper flakes for color and a touch of spiciness. Adjust the amount of red pepper flakes if you prefer it spicier.
Step 15
Cover the pot and simmer over medium-low heat for about 5-7 minutes, allowing all the flavors to meld together. Stir occasionally to prevent the soybean curd from clumping.
Step 16
While the stew is simmering, taste it and adjust the seasoning with 1 tablespoon of salted shrimp if needed. Salted shrimp adds umami and acts as a natural seasoning.
Step 17
After seasoning with salted shrimp, add 1/2 tablespoon of soy sauce for soup to balance the overall flavors. Taste again and adjust according to your preference.
Step 18
Ladle the delicious Kimchi Kongbiji Jjigae into warm bowls to serve. Enjoy a hearty and healthy meal with a bowl of hot rice!
