Hearty Pork and Beancurd Stew (Kongbiji Jjigae): A Rice-Friendly Delight!
Hearty Pork and Beancurd Stew (Kongbiji Jjigae): A Rice-Friendly Delight!
How to Make Pork Beancurd Stew (Kongbiji Jjigae) – A Classic Korean Recipe
Introducing a recipe for Pork Beancurd Stew (Kongbiji Jjigae) that is both delicious and nutritious, boasting a deep, savory flavor profile that’s utterly captivating. Beancurd (kongbiji) is made from whole ground soybeans, giving it a unique nutty and smooth texture perfect for stews or savory pancakes. When simmered with well-fermented kimchi, it gains an extra layer of umami and a pleasant spicy kick, making it a meal that requires no other side dishes to be thoroughly satisfying. Enjoy this hearty and comforting bowl of Kongbiji Jjigae that’s perfect for any meal!
Main Ingredients- 400g Beancurd (Kongbiji) (store-bought or homemade)
- 200g Pork for stew (shoulder or belly recommended)
- 1.5 cups Fermented Kimchi (approx. 200g), chopped
- 80ml Kimchi brine (strained)
- 100ml Anchovy-Kelp Broth (or rice water)
- 1 Tbsp Gochugaru (Korean chili powder) (adjust to taste)
- 1 Tbsp Perilla Oil (Deulgireum)
- 1/2 stalk Green Onion, sliced diagonally
- 1 Red Chili Pepper, finely chopped
- 0.5 Bell Pepper (for garnish), finely chopped
- 1 tsp Minced Garlic
- Salt to taste
- Pinch of Black Pepper (for marinating)
- 1 Tbsp Rice Wine (or Cheongju/Soju) (to tenderize pork)
Cooking Instructions
Step 1
First, marinate the pork: In a bowl, combine the pork with 1 tablespoon of rice wine (or Cheongju/Soju), a pinch of salt, and a pinch of black pepper. Gently mix and let it marinate for about 10 minutes. This step helps to remove any gamey odor from the pork and ensures a tender texture.
Step 2
Prepare vegetables and kimchi: Slice the green onion diagonally into about 5cm lengths. Finely chop the red chili pepper and bell pepper. If your kimchi has large pieces, roughly chop them into bite-sized pieces. Strain the kimchi brine through a sieve and set it aside; this flavorful liquid will enhance the stew’s taste.
Step 3
Sauté the pork: Heat 1 tablespoon of perilla oil in a pot over medium heat. Add the marinated pork and sauté until it turns golden brown. Sautéing the pork first adds a rich depth of flavor to the stew.
Step 4
Stir-fry with kimchi: Once the pork is lightly browned, add the chopped kimchi to the pot. Stir-fry the kimchi and pork together for about 3-5 minutes until the kimchi softens and becomes fragrant. This thorough sautéing is key to developing the stew’s deep, complex flavor.
Step 5
Add broth: Pour in the anchovy-kelp broth (or rice water), about 100ml. Since you’ll be adding the beancurd, the liquid should cover about two-thirds of the ingredients. You can adjust the liquid amount later if needed.
Step 6
Incorporate kimchi brine: Add the strained kimchi brine (about 80ml). The tangy and slightly sweet brine will lend a wonderful depth and umami to the stew.
Step 7
Add beancurd and simmer: Now, add the 400g of beancurd (kongbiji). Gently break up any clumps with a spoon and mix it into the stew. Simmer until the ingredients are well combined. If you prefer a spicier stew, add 1 tablespoon of gochugaru at this stage. It’s best to simmer over medium-low heat to allow the flavors to meld without scorching.
Step 8
Add garlic and season: Stir in the minced garlic (1 tsp). Continue to simmer the stew until it bubbles gently, allowing the beancurd to cook through and its raw taste to dissipate. Taste the stew and adjust the seasoning with salt as needed. Add a little more black pepper if desired.
Step 9
Garnish and finish: Finally, add the diagonally sliced green onions and the chopped red and bell peppers. Simmer for another minute or two until the vegetables are tender-crisp. The colorful peppers add a lovely visual appeal.
Step 10
Enjoy: Listen to the delightful simmer of the Pork and Beancurd Stew – it’s sure to whet your appetite! Ladle generous amounts over a bowl of freshly steamed rice for an incredibly satisfying meal. The unique smooth and nutty flavor of the beancurd, combined with the savory pork and tangy kimchi, creates a perfectly balanced and hearty dish. Make your dinner table special tonight with this comforting and delicious Korean stew!
