Hearty Kimchi Soybean Paste Stew (Kongbiji Jjigae)
Hearty Kimchi Soybean Paste Stew (Kongbiji Jjigae)
How to Make Delicious Kimchi Soybean Paste Stew with Aged Kimchi and Pork
A mild and savory soybean paste stew made without chili powder, enhanced with aged kimchi and tender pork. This dish offers a wonderfully rich and comforting flavor that pairs perfectly with rice.
Main Ingredients- Soybean paste (Kongbiji) 130g
- Aged kimchi 150g
- Pork (neck or belly) 150g
- 1 Cheongyang chili pepper
- 40g Green onion
- 800ml Rice water (water used to rinse rice)
Seasoning Ingredients- 1 Tbsp minced garlic
- 1/2 Tbsp salt (adjust to taste)
- 1 Tbsp tuna extract (for umami)
- 1 anchovy and kelp broth pack
- 1/2 tsp black pepper
- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1/2 Tbsp salt (adjust to taste)
- 1 Tbsp tuna extract (for umami)
- 1 anchovy and kelp broth pack
- 1/2 tsp black pepper
- 2 Tbsp perilla oil
Cooking Instructions
Step 1
First, cut the pork into bite-sized pieces. Place the pork in a bowl, season with a pinch of salt and pepper, and gently mix. This helps tenderize the meat and remove any gamey odor.
Step 2
Rinse the aged kimchi under running water to remove some of its sourness, then chop it into roughly 1cm wide pieces. The tangy flavor of the aged kimchi will add depth to the stew.
Step 3
Slice the Cheongyang chili pepper diagonally for a touch of spice. Finely chop the green onion. With your ingredients prepped, you’re ready to start cooking!
Step 4
Heat 2 tablespoons of perilla oil in a deep pot over medium heat. Add the seasoned pork and stir-fry until it’s lightly browned on all sides. Searing the pork locks in the juices, making it more flavorful.
Step 5
When the pork is about 70-80% cooked, add the chopped aged kimchi to the pot. Stir-fry them together for about 2-3 minutes. The kimchi will absorb the pork fat and develop a richer flavor.
Step 6
Pour in 800ml of rice water. Rice water lends a wonderfully creamy and subtle sweetness to the stew. Add the anchovy and kelp broth pack to enhance the depth of the broth. If you don’t have rice water, plain water or fish stock can be used.
Step 7
Bring the stew to a boil and let it simmer for about 10 minutes. This allows the flavors from the broth pack to infuse into the liquid. After simmering, remove and discard the broth pack. The infused broth is key to a delicious stew.
Step 8
Add the soybean paste (kongbiji) to the pot. Season with soy sauce (or salt) and tuna extract to your liking. Stir in the minced garlic, sliced Cheongyang chili pepper, and chopped green onion. Finish with a sprinkle of black pepper. Continue to simmer for another 10 minutes, allowing all the flavors to meld together. Your delicious aged kimchi soybean paste stew is ready!
Step 9
Ladle the hot and fragrant kimchi soybean paste stew into serving bowls. Enjoy this comforting dish with a bowl of warm rice!
