Hearty and Flavorful Kimchi Soybean Paste Stew (Biji Jjigae): Deep Taste with Aged Kimchi!
How to Make Kimchi Soybean Paste Stew (Biji Jjigae)
This Kimchi Biji Jjigae, made with leftover soybean pulp from making kongguksu (cold soybean soup) and plenty of aged kimchi, is an absolute delicacy. The tangy kimchi, creamy soybean pulp, and savory pork create a truly unique and comforting dish that’s perfect for a hearty meal. Enjoy this exceptional side dish that will have you finishing your rice in no time!
Main Ingredients
- Soybean pulp (biji) 1 bowl (approx. 150-200g)
- Aged kimchi 1/2 head (or 300g ripe kimchi)
- Pork belly 3 strips (or 100g pork neck)
- Rice water 5 cups (approx. 1L)
Cooking Instructions
Step 1
Hello everyone! Today, I’m excited to share how to make a deeply flavorful Kimchi Biji Jjigae using aged kimchi and soybean pulp. Let’s create this delicious stew that’s perfect for enjoying with a bowl of rice.
Step 2
First, cut the pork belly into bite-sized pieces, about 1cm thick. Heat 2 tablespoons of perilla oil in a pot over medium heat. Add the pork belly and sauté until it’s nicely browned. It’s important to render out enough fat from the pork.
Step 3
Roughly scrape out the core of the aged kimchi and chop it into manageable pieces (about 2-3cm). Add the chopped kimchi to the pot with the sautéed pork. Stir-fry them together for about 3-5 minutes, or until the kimchi becomes slightly translucent and softened. This step helps to mellow the sourness of the kimchi and enhance its umami flavor.
Step 4
Pour about 5 cups of rice water into the pot, just enough to cover the ingredients. Bring the stew to a boil over high heat, then reduce the heat to medium-low and simmer for about 10 minutes to allow the flavors of the kimchi to fully infuse the broth.
Step 5
Now it’s time to add the star ingredient: the soybean pulp (biji). Drain any excess liquid from the bowl of biji (about 1 cup). If there are large clumps, gently break them up with your hands. Gradually add the biji to the simmering stew, stirring gently with a spoon to combine. Adjust the amount of rice water as needed to reach your desired consistency. If it seems too thick, feel free to add a little more rice water.
Step 6
Add 1 tablespoon of minced garlic and 1 tablespoon of gochugaru (Korean chili flakes) to season. Feel free to adjust the amount of gochugaru based on your spice preference. Finally, add a generous amount of chopped green onions and let the stew simmer for another few minutes until it’s bubbling. The fresh aroma of the green onions will further enhance the stew’s flavor.
Step 7
And there you have it! Your delicious Kimchi Biji Jjigae is ready. Enjoy it piping hot with a bowl of rice. The rich flavor of aged kimchi combined with the creamy texture of the soybean pulp will make for a wonderfully satisfying meal.
