Kongbiji Jjigae (Ground Soybean Stew)
🇰🇷 South Korea
Ingredients
- 1 cup dried soybeans, soaked (yields about 2 1/4 cups)
- 12 ounces pork ribs (or 6 ounces pork shoulder)
- 2 slices ginger, about 1 inch round
- 1/4 onion
- 1 scallion, white part only
- 1 tablespoon soup soy sauce
- 8 ounces kimchi, cut into bite-size pieces
- 1/2 cup kimchi juice, or to taste
- 1 teaspoon gochugaru (optional; use 2 teaspoons for spicier stew)
- 1 tablespoon minced garlic
- 2 scallions, roughly chopped
- salt and pepper, to taste
Steps
- Rinse and soak the dried soybeans for 6 to 8 hours or overnight. Rub the beans to remove skins, discarding skins that float to the top; repeat until most skins are removed.
- In a medium to large pot, combine the pork ribs, onion, scallion white, ginger, soup soy sauce, and 4 cups water. Bring to a boil, skimming off any scum.
- Reduce heat to medium-low, cover, and cook until the ribs are tender, about 25-30 minutes. The broth should reduce to about 2 to 2.5 cups. Remove the onion, scallion, and ginger.
- Add the kimchi, kimchi juice, garlic, and gochugaru (if using) to the pot. Bring to a boil over medium-high heat and cook for 5-6 minutes.
- Meanwhile, finely grind the soaked soybeans with an equal amount of cold water (2 to 2.5 cups) until creamy.
- Add the ground soybean mixture to the pot and reduce heat to medium-low.
- Simmer uncovered, stirring occasionally, until the soybean puree is cooked through, about 12-15 minutes. Lower heat further if needed to maintain a gentle simmer.
- Stir in the chopped scallions during the last 2-3 minutes of cooking. Season with salt and pepper to taste. Serve hot with rice.
Source: www.koreanbapsang.com