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!
