Hearty Pork Rib and Soybean Paste Stew (Kongbiji Jjigae)
Hearty Pork Rib and Soybean Paste Stew (Kongbiji Jjigae)
A Comforting Pork Rib and Soybean Paste Stew Perfect for Chilly Winter Days
This Pork Rib and Soybean Paste Stew (Kongbiji Jjigae) is made with freshly ground soybeans, making it a bit of an effort but incredibly rewarding, especially on cold days. The combination of smooth, fresh soybean paste and tender pork ribs is so delicious it will have you finishing a bowl of rice in no time. It’s a satisfying and savory dish perfect for the whole family.
Main Ingredients- 4 cups soaked soybeans (approx. 320g)
- 1/2 cup walnuts (approx. 50g)
- 1.5 cups ripe kimchi (approx. 300g), finely chopped
- 1/2 Tbsp doenjang (fermented soybean paste)
Seasoning & Other Ingredients- 2 Tbsp tuna extract (or fish sauce)
- 1 Tbsp dried anchovy powder
- 2 Tbsp minced garlic
- A pinch of saeujeot (fermented shrimp) for seasoning
- A little ginger juice (to remove pork odor and add flavor)
- 1.5 Tbsp soju (to remove pork odor)
- 1 Tbsp perilla oil (for finishing)
- 2 Tbsp tuna extract (or fish sauce)
- 1 Tbsp dried anchovy powder
- 2 Tbsp minced garlic
- A pinch of saeujeot (fermented shrimp) for seasoning
- A little ginger juice (to remove pork odor and add flavor)
- 1.5 Tbsp soju (to remove pork odor)
- 1 Tbsp perilla oil (for finishing)
Cooking Instructions
Step 1
In a blender, combine the 4 cups of soaked soybeans and 2 cups of water. Blend until smooth and creamy. Adjust water quantity based on your blender’s power.
Step 2
Briefly blanch the walnuts in boiling water for about 1 minute, then rinse them under cold water. Drain the walnuts, and add them to the blender with the ground soybeans. Blend again until smooth. This step makes the kongbiji stew even more nutty and velvety.
Step 3
Rinse the pork ribs thoroughly under cold water to remove any blood. Trim off any excess fat and make shallow cuts across the ribs to help them absorb seasoning better.
Step 4
In a pot, bring plenty of water to a boil. Dissolve 1/2 Tbsp of doenjang in the boiling water. Add the prepared pork ribs and blanch for about 1 minute to remove impurities and gamey smell.
Step 5
Rinse the blanched pork ribs under running cold water to wash away any remaining doenjang and impurities.
Step 6
Finely chop the ripe kimchi into bite-sized pieces. Adjust the amount of kimchi based on its sourness.
Step 7
In a clean pot, add 4 cups of water, the rinsed pork ribs, dried anchovy powder, 1.5 Tbsp soju, a little ginger juice, and 2 Tbsp minced garlic. Bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for about 10 minutes until the pork ribs are tender.
Step 8
When the pork ribs are partially cooked, add the chopped kimchi. Season with saeujeot to your taste and let it simmer. Cook until the kimchi is softened.
Step 9
Once the kimchi is well-cooked, add the ground soybean paste mixture. Cover the pot and simmer over medium-low heat for about 4-5 minutes. Be careful: undercooking the soybean paste can result in a raw bean flavor, while overcooking can diminish its nutty taste.
Step 10
When the soybean paste is cooked to perfection, drizzle in 1 Tbsp of perilla oil for added aroma. Ladle the finished stew into a serving bowl. Your delicious Pork Rib and Soybean Paste Stew is ready to be enjoyed!
