Vegetarian Soybean Stew
야채 콩비지 찌게
This vegetarian take on konbigji jjigae
, a traditional Korean soybean stew, replaces the traditional pairing of pork and kimchi with zucchini and mushrooms. It doesn't quite have the zing of the original, but it still has a mellow, earthy taste that goes well with the ground soybeans.
I always make a variation of this soybean stew when I'm making soy milk, because a byproduct of soymilk-making is soybean puree -- handily enough, an ingredient required for this dish. Hope you enjoy!
- 1 cup dry soybeans
- ~1 1/2 cups of water
- 1 1/2 cup vegetable broth
- 1 dried kelp piece (for broth)
- vegetable oil for frying
- 2 tsp sesame oil
- 1 tsp garlic (minced)
- 1 green chili pepper, deseeded & minced (optional)
- 2 zucchini, chopped
- 12-15 brown mushrooms (ie, cremini), chopped
- dash black pepper
- 1 stalk green onion
- Wash and soak the soybeans overnight in the refrigerator. Grind the soybeans in a blender until fine with about 1 1/2 cups of cold water. Use the soybeans to make soy milk. Set aside the cooked soybean puree for this recipe.
- In a medium-sized pot, bring the vegetable broth to a simmer, then add the dried kelp piece to flavor the broth. Turn the heat down and leave the kelp in for 15 minutes or so. Remove the kelp piece and leave the broth on low.
- Meanwhile, bring a wok-style pan to medium heat. Add oil, minced garlic, and minced green chili, and cook for a little bit -- until the garlic is fragrant. Then add the chopped zucchini and fry until about halfway cooked. Add the mushrooms and saute until the mixture is nearly cooked. Dress with a bit of sesame oil.
- Add the soybean puree to the broth, stir well and add salt and pepper to taste. Then add the cooked vegetables, stirring well. Let the flavors mingle for 5 mins or so, taste and add salt/pepper if needed.
- Garnish with green onions, and serve alongside rice. You can serve with a little seasoned soy sauce on the side (soy sauce with red pepper powder and green onion), since the soybeans can be a bit bland.
Serving Size: 2-3
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Preparation Time: 30 minutes