Spicy and Creamy Kimchi Kongbiji Stew (Fermented Soybean Paste Stew)
Spicy and Creamy Kimchi Kongbiji Stew (Fermented Soybean Paste Stew)
How to Make Delicious Kimchi Kongbiji Stew, Storing Kongbiji, and Pork Belly Kongbiji Stew Recipe
A hearty and satisfying meal right at home! This recipe introduces how to make Kimchi Kongbiji Stew, featuring a rich broth and creamy soybean paste, enhanced with savory pork belly. We’ll also share tips on using and storing kongbiji.
Essential Ingredients- 350g kongbiji (fermented soybean paste)
- 1.5 cups well-fermented kimchi, chopped
- 1/2 cup kimchi brine
- 200ml water or anchovy-kelp broth
- 100g pork belly
Cooking Instructions
Step 1
Heat 1 Tbsp sesame oil and 1 Tbsp cooking oil in a wide pot over medium-low heat. Add the chopped green onion, sliced onion, and 1 Tbsp minced garlic. Sauté for 1-2 minutes until fragrant, bringing out the sweetness of the vegetables and enhancing the flavor.
Step 2
Add the pork belly, cut into bite-sized pieces (about 1-2 cm). Stir-fry for 2-3 minutes until the pork is partially cooked and has released some of its fat. The rendered pork fat will add richness to the stew.
Step 3
Shake off excess brine from the kimchi and chop it into manageable pieces (about 2-3 cm). Add 1.5 cups of chopped kimchi and 1/2 cup of kimchi brine to the pot. Stir-fry together. Sautéing the kimchi mellows its sourness and deepens its savory flavor.
Step 4
Add the 350g of kongbiji to the pot and mix well with the kimchi and pork belly. Ensure the kongbiji is smoothly broken down without clumps. (If using store-bought kongbiji, breaking it down before cooking can improve texture.)
Step 5
Pour in 200ml of water or anchovy-kelp broth, ensuring the ingredients are submerged. Using broth will significantly enhance the stew’s umami.
Step 6
Bring the stew to a boil over high heat, then reduce to medium heat and simmer for 5-7 minutes. Taste the kimchi and check the kongbiji’s consistency. Add 1 Tbsp soy sauce for soup and 1 Tbsp fish sauce to season. Adjust with more if needed, according to your preference.
Step 7
Finally, add 1-2 Tbsp gochugaru and the diagonally sliced cheongyang pepper (if using). Reduce the heat to low and simmer for another 3-5 minutes, stirring occasionally to prevent the kongbiji from sticking to the bottom. Stirring is key to a smooth, well-integrated stew. Enjoy this comforting dish with a bowl of warm rice!
