Kongbiji Jjigae (Ground Soybean Stew)
Kongbiji is a stew made of ground soybean, and usually, It's good to eat by itself when it's not made too salty, but it's typically eaten with the rice. The recipe is one of the ways to get rid of the old kimchi that's been sitting in your refrigerator for a long time.
- 1 cup dry soybeans
- 2 cups of water
- 8 oz pork loin, boneless
- 2 tsp sesame oil
- 1 tsp garlic (minced)
- dash black pepper
- 2 cups ripe baechu kimchi (napa cabbage kimchi)
- 1 tbsp pickled shrimp (saewoojut)
- 1 stalk green onion
- Wash and soak the soybeans overnight or for 6-7 hours at least; the soaked beans should turn out to be about 2 1/4 cups. Put it in a blender and grind finely using about 2 cups of water; you can add more water if you prefer more soupy casserole.
- Cut the pork loin into small bite sized pieces, and put in a large pot. Add 2 tsp sesame oil, minced garlic and a dash black pepper. Mix well, and let it sit for 4-5 minutes. Cook on medium heat, stirring frequently for about 2-3 minutes.
- Remove any stuffing from the kimchi (other vegetables, etc) and cut the cabbage part of the kimchi into bite sized pieces. Add into the pot and cook on medium heat for 4-5 minutes. Then add the ground soybean, stirring well. Cook on medium heat, covered for about 5 minutes, stirring frequently. Add the chopped pickled shrimp (saewoojut) and stir well, and cook for 5 more minutes, covered, stirring frequently to prevent it from sticking on the bottom. Add salt to taste if needed.
- Serve in a heated bowl and garnish with chopped green onions. Can serve with or without some seasoned soy sauce (soy sauce with red pepper powder and green onion).
Serving Size: 4
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Preparation Time: 30 minutes