Spicy Kimchi and Pork Biji Jjigae (Soybean Paste Stew)
Spicy Kimchi and Pork Biji Jjigae (Soybean Paste Stew)
Hearty and Spicy Biji Jjigae with Aged Kimchi and Pork: A Perfect Winter Stew Recipe
As the weather cools, my husband always adds soybean pulp to his grocery list. He absolutely craves a steaming hot, robust bowl of Biji Jjigae. It’s only natural to make it for him! I’ve prepared a delicious version by adding plenty of sour kimchi and tender pork. This hearty stew is perfect for a satisfying meal.
Main Ingredients- Biji (Soybean pulp, not silken tofu) 400g
- Pork (pork neck or shoulder) 250g
- Well-fermented sour kimchi 1 cup (approx. 200g)
- Onion 1/2 medium
- Green onion 1/2 stalk
- Green chili peppers 2
- Water 300ml
For Stir-frying- Cooking oil 1 Tbsp
- Sesame oil 2 Tbsp
- Cooking oil 1 Tbsp
- Sesame oil 2 Tbsp
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the onion thinly, and cut the green onion and chili peppers diagonally into bite-sized pieces. Chop the sour kimchi into manageable pieces.
Step 2
Pat the pork dry with paper towels to remove excess moisture. Heat 1 Tbsp of cooking oil and 2 Tbsp of sesame oil in a pot. Add the pork and stir-fry until the exterior turns opaque and lightly browned.
Step 3
Once the pork is cooked on the outside, add the prepared sour kimchi and stir-fry together until the kimchi softens and releases its flavor. Stir-frying the kimchi well is key to developing its depth.
Step 4
Add the biji (soybean pulp) and gently stir to combine it with the kimchi and pork. Break up any clumps of biji as you mix.
Step 5
Carefully pour in 300ml of water. The water should generously cover the ingredients; you can adjust the amount later to achieve your desired stew consistency.
Step 6
Now, add the main seasonings. Stir in 1/2 Tbsp of salted shrimp, 1-2 Tbsp of gochugaru (more if you like it spicier), and 1 Tbsp of minced garlic. Mix well.
Step 7
Once the stew begins to boil, stir occasionally, scraping the bottom of the pot to prevent the ingredients from sticking. Skim off any foam that rises to the surface to ensure a cleaner broth.
Step 8
After the stew has simmered for a bit, add the prepared onion, green onion, and chili peppers. Let them cook in the stew, allowing their flavors to meld and add sweetness and freshness.
Step 9
Finally, taste the stew and adjust the seasoning with 1/2 Tbsp of soup soy sauce if needed. Since salted shrimp was used for the initial seasoning, add the soup soy sauce gradually until it reaches your preferred taste. Serve this spicy, hearty Biji Jjigae hot with a bowl of rice. Enjoy!
