Hearty and Savory Clear Soy Bean Paste Stew (Biji Jjigae)
Hearty and Savory Clear Soy Bean Paste Stew (Biji Jjigae)
How to Make Clear Soy Bean Paste Stew – A Delicious Broth Dish
Today, let’s explore a comforting and warming broth dish: Biji Jjigae. This version is a clear and light rendition, featuring crisp radishes instead of fermented kimchi. It’s incredibly satisfying when served with rice for a hearty breakfast or a wholesome meal. I had some frozen soy bean paste from a local tofu shop, and this clear Biji Jjigae was a quick and delicious way to use it up. It’s a favorite for my morning meals, offering a lovely nutty flavor that’s also great as a side dish for children.
Ingredients- Frozen soy bean paste (biji) 380g
- Pork neck (moksal) 250g
- Radish 200g
- Cheongyang pepper (spicy green chili) 1
- Red chili pepper 1
- Perilla oil 1 Tbsp
- Korean soy sauce (guk-ganjang) 1 Tbsp
- Minced garlic 1 Tbsp
- Anchovy-Kelp Broth (or Dashima broth) 2.5 cups (approx. 500ml)
- Mirin (or cooking sake) a little
- Black pepper a little
- Salted shrimp (saeu-jeot) to taste
Cooking Instructions
Step 1
Thaw the frozen soy bean paste (biji) by placing it in the refrigerator overnight. This ensures it breaks down smoothly and prevents clumping.
Step 2
Cut the pork neck into bite-sized pieces, about 2cm in size. Marinate the pork with a splash of mirin (cooking sake) and a pinch of black pepper. Thinly slice the radish into half-moons (nabak-sseolgi). Finely mince the Cheongyang pepper, and thinly slice or chop the red chili pepper.
Step 3
Heat 1 Tbsp of perilla oil in a pot over medium heat. Add the marinated pork neck and stir-fry for about 2-3 minutes until the surface is lightly browned, releasing its savory aroma.
Step 4
Once the pork is lightly cooked, add the sliced radish and stir-fry briefly. Then, pour in 2.5 cups of anchovy-kelp broth (or dashima broth) and 1 Tbsp of Korean soy sauce. Bring the mixture to a boil over high heat.
Step 5
When the broth boils, reduce the heat to medium-low. Add the thawed soy bean paste and 1 Tbsp of minced garlic. Stir well to ensure the soy bean paste is fully incorporated and there are no lumps. Cover the pot slightly (or leave partially uncovered) and simmer gently for about 10 minutes, allowing the flavors to meld and the soy bean paste to soften. Stir occasionally to prevent sticking to the bottom.
Step 6
Taste the stew and adjust seasoning with salted shrimp (saeu-jeot) if needed to enhance the savory depth. Finally, add the minced Cheongyang pepper and sliced red chili pepper, and simmer for another minute until the peppers are slightly softened and the colors are vibrant. Serve hot and enjoy!
