Nutritious and Savory Soybean Porridge Stew (Kongbiji)
Nutritious and Savory Soybean Porridge Stew (Kongbiji)
The Authentic Way to Cook Delicious Soybean Porridge Stew – Here’s How!
As a daughter of a North Korean family living in rural New Zealand, one of the dishes I excel at is this incredibly savory and rich soybean porridge stew, or ‘Kongbiji’. Today, I’m sharing the definitive method for making it. What makes this ‘Kongbiji’ special? It uses fresh, whole soybeans, unlike ‘Bijijjigae’ which is made from the leftover pulp after making tofu. The difference in taste and nutrition is like night and day! Naturally, fresh, soaked soybeans create a much more flavorful dish than the already extracted pulp from tofu making. Adding napa cabbage greens or kimchi and pork elevates this stew to an absolute delicacy! Follow these secrets for a truly divine Kongbiji stew.
Main Ingredients- 3 cups dried soybean (Mejukong)
- 300g pork
- 300g kimchi or dried napa cabbage greens (ugeoji)
- 2 Tbsp salted shrimp (saeujeot)
Pork Marinade- 1 tsp cooking wine (mirin/masseul)
- 1 tsp minced garlic
- 1 tsp ginger juice
Seasoning Ingredients- 1/2 cup soy sauce (Gukganjang)
- 1 Tbsp sesame oil
- 1 Tbsp red pepper powder
- 1 stalk green onion
- 1 tsp cooking wine (mirin/masseul)
- 1 tsp minced garlic
- 1 tsp ginger juice
Seasoning Ingredients- 1/2 cup soy sauce (Gukganjang)
- 1 Tbsp sesame oil
- 1 Tbsp red pepper powder
- 1 stalk green onion
Cooking Instructions
Step 1
Soak the dried soybeans (Mejukong) in plenty of water for at least 5-6 hours, or preferably overnight. Change the water every 1-2 hours to ensure they are thoroughly hydrated.
Step 2
Without the tedious task of peeling the skins, place the soaked soybeans directly into a blender and grind them into a fine paste. (Grinding with the skins on results in a richer flavor and more nutrients.)
Step 3
Marinate the pork with cooking wine, minced garlic, and ginger juice. Mix well. (Using a cooking wine like ‘Cheongone Mi-jak’ can help remove any gamey odors.)
Step 4
While traditional North Korean-style Kongbiji uses thick-cut pork belly, you can opt for ground pork if you prefer a softer texture. Add the marinated pork to a pot and stir-fry. Crucially, do not season it yet. Cook the pork just until the exterior is lightly browned.
Step 5
Once the pork is partially cooked, add the ground soybean paste to the pot and begin to simmer. Start on medium-high heat. As soon as it begins to bubble vigorously and threaten to overflow, immediately reduce the heat to low. Soybean porridge stew tends to boil over easily, so once it starts simmering, continuously stir it with a wooden spoon over low heat to prevent lumps. When the foaming subsides, it’s nearly done.
Step 6
If using kimchi, opt for aged kimchi (kimchi jjigae style) rather than fresh kimchi, or rinse it a couple of times in cold water to reduce its sourness and saltiness before adding. If using dried napa cabbage greens (ugeoji), boil them until tender, then chop them finely. These ingredients add a clean and refreshing flavor.
Step 7
While the soybean porridge is simmering gently, add the prepared kimchi or dried cabbage greens and continue to cook together. Finally, season with salted shrimp (saeujeot) to taste. Salted shrimp provides a unique umami depth.
Step 8
Ensure the soybean porridge is simmering with a soft, slightly lumpy texture. Continue to cook over medium-low heat. Adjust the consistency by adding a little water if needed, until you reach your desired thickness.
Step 9
Finally, add the diagonally sliced green onions, sesame oil, and red pepper powder for aroma and flavor. Stir everything together. You’ve now made a beautifully creamy and savory North Korean-style soybean porridge stew! Perfectly cooked Kongbiji is known for its delightful lumpy texture and rich taste.
