Rich & Creamy Kongbiji Stew
How to Make Kongbiji Stew with Raw Soybean Powder (Easy Recipe)
This Kongbiji stew uses generous amounts of raw soybean powder instead of traditional ground soybeans, resulting in a light, smooth, and deeply flavorful dish. Enjoy a comforting and hearty bowl of Kongbiji stew, perfect for a satisfying meal. The nutty aroma of the soybean powder will fill your kitchen and delight your senses.
Main Ingredients
- Well-fermented Kimchi 150g (sour kimchi recommended)
- Minced Pork 100g (lean cut)
- Onion 1/2 medium
- Green Onion 1/2 stalk
- Cheongyang Pepper 1 (optional, for spiciness)
- Red Bell Pepper 1 (for color)
- Raw Soybean Powder 8-10 Tbsp
- Water 800ml
Pork Seasoning
- Pinch of Black Pepper
- 1 Tbsp Cooking Wine (e.g., Mirin)
Seasoning
- 2 Tbsp Gochugaru (Korean chili flakes, for color and mild spice)
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 1/2 Tbsp Salted Shrimp (Saeujeot, for umami)
- Pinch of Salt (to taste)
- Pinch of Black Pepper
- Pinch of Black Pepper
- 1 Tbsp Cooking Wine (e.g., Mirin)
Seasoning
- 2 Tbsp Gochugaru (Korean chili flakes, for color and mild spice)
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 1/2 Tbsp Salted Shrimp (Saeujeot, for umami)
- Pinch of Salt (to taste)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, lightly shake off any excess liquid from the kimchi and chop it into bite-sized pieces, about 2-3 cm. The sourness of the kimchi will add depth to the stew.
Step 2
Slice the green onion diagonally. Finely chop the Cheongyang pepper (if using) and red bell pepper. Adjust the amount of Cheongyang pepper to your preference for spiciness. Peel and dice the onion into roughly 1cm cubes.
Step 3
Gently pat the minced pork with paper towels to remove excess blood. In a bowl, mix the pork with a pinch of black pepper and 1 tablespoon of cooking wine. This seasoning helps to eliminate any gamey odors and enhances the flavor.
Step 4
Heat a deep pot or wok over medium heat and add a little oil. Add the seasoned minced pork and stir-fry until the exterior is cooked through. Once the pork turns opaque, add the chopped kimchi and stir-fry together until the kimchi becomes tender and slightly softened.
Step 5
When the kimchi is well coated with the oil and appears slightly stir-fried, add the diced onion and 800ml of water. Bring the mixture to a boil over high heat.
Step 6
Once the stew begins to vigorously boil, reduce the heat to medium-low. Now, add the key ingredients for flavor: 8-10 tablespoons of raw soybean powder, 2 tablespoons of gochugaru, 1 tablespoon of minced garlic, 1 tablespoon of soy sauce for soup, and 1/2 tablespoon of salted shrimp. Stir well to ensure there are no lumps and let it simmer.
Step 7
As the stew simmers with the soybean powder, foam may rise and potentially overflow. To prevent this, remove the lid and let it simmer gently for about 10 minutes, allowing the soybean powder to cook thoroughly. Skim off any foam that rises to the surface during this time for a cleaner broth.
Step 8
After simmering for 10 minutes and ensuring the soybean powder is cooked, skim off any remaining foam. Adjust the seasoning by adding a pinch of black pepper and salt to your taste. Taste and add more salt if needed.
Step 9
Finally, add the sliced green onion and peppers. Let it simmer for another moment until the vegetables are tender. Your delicious Kongbiji stew, with its nutty aroma and smooth texture, is now ready! Enjoy it piping hot with a bowl of rice.
