Nutrient-Rich Soybean Paste Stew (Kongbiji Jjigae) with Added Protein
A Hearty and Delicious High-Protein Soybean Paste Stew
Introducing a special Kongbiji Jjigae recipe that boosts protein content by adding meat and eggs to the smooth, savory soybean paste. This hearty meal, packed with both nutrition and flavor, is perfect for those who felt traditional soybean paste stews lacked sufficient protein. Enjoy a fulfilling dish that truly satisfies!
Main Ingredients
- 600g Soybean paste (kongbiji)
- 50g Lean pork
- 1 Egg
- 3 leaves Aged kimchi
- 6 King oyster mushrooms (or similar mushrooms like shiitake or enoki)
Seasonings & Others
- 1 Tbsp Soy sauce for soup (guk-ganjang)
- 2 Tbsp Perilla oil
- 1 tsp Coarse salt
- 1 Tbsp Salted shrimp (saeu-jeot)
- 1 Tbsp Minced garlic
- 1 Tbsp Soy sauce for soup (guk-ganjang)
- 2 Tbsp Perilla oil
- 1 tsp Coarse salt
- 1 Tbsp Salted shrimp (saeu-jeot)
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, prepare the ingredients that will enhance the flavor of your Kongbiji Jjigae. Tear or slice the king oyster mushrooms into bite-sized pieces. Finely chop the lean pork and aged kimchi. Having these ingredients prepped beforehand will make the cooking process much smoother.
Step 2
Heat a ttukbaegi (earthenware pot) over medium heat. Add 1 tablespoon of perilla oil, minced garlic, and the finely chopped pork. Sauté until the pork is fragrant and lightly browned, being careful not to burn the garlic. Sautéing the pork thoroughly to release its delicious juices is key.
Step 3
Once the pork is no longer pink, add the remaining 1 tablespoon of perilla oil, the chopped kimchi, and the prepared mushrooms. Stir-fry everything together until the kimchi softens and the mushrooms wilt. Properly sautéing the kimchi will develop a deeper flavor in the stew.
Step 4
When the kimchi is well-cooked, pour in 2 cups of water (using a paper cup as a measure) and bring it to a rolling boil over high heat. Using anchovy broth or kelp broth instead of water will add more savory depth to your stew, so consider this option.
Step 5
Once the water is boiling vigorously, add the prepared soybean paste (kongbiji) to the ttukbaegi and stir well to break up any clumps. Adjust the consistency by gradually adding more water until it reaches your desired thickness; a slightly thick but not overly dense texture is ideal. Season with soy sauce for soup and coarse salt for the base flavor, then fine-tune the taste with salted shrimp for added umami.
Step 6
After seasoning, reduce the heat to medium and let it simmer gently. Allowing the flavors to meld together is important. Finally, carefully crack the egg into the stew, around the edges of the pot, and cover with the lid. Cook until the egg white is about half-set. The soft egg will further enhance the deliciousness of your Kongbiji Jjigae. Your nutrient-packed, high-protein soybean paste stew is now complete!
