Name: Kongbiji-jjigae (Ground Soybean Pulp Stew)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups fresh kongbiji (ground soybean pulp), about 450g; 1 cup well-fermented napa cabbage kimchi, chopped into bite-size pieces; 1/4 cup kimchi brine; 150g pork shoulder or pork belly, cut into 1/2-inch pieces; 1 tablespoon neutral oil; 1 teaspoon toasted sesame oil; 3 cups anchovy-kelp broth or water; 1 piece dried kelp (dasima), about 3 inches square, if making broth; 6 large dried anchovies (myeolchi), heads and guts removed, if making broth; 1 tablespoon soup soy sauce (guk-ganjang); 1 teaspoon saeujeot (salted shrimp), minced, optional; 2 cloves garlic, minced; 1/2 medium onion, finely chopped; 1/2 teaspoon gochugaru (Korean chili flakes), optional; 1 scallion, thinly sliced; 1 green chili or mild green pepper, sliced, optional; Salt, 1/4 teaspoon at a time, only if needed

Question 1

What is kongbiji jjigae made from?

Accepted Answer

Kongbiji jjigae is made from fresh kongbiji, which is ground soybean pulp, simmered with well-fermented napa cabbage kimchi, kimchi brine, pork shoulder or pork belly, garlic, onion, and anchovy-kelp broth. The finished Korean stew tastes creamy, nutty, gently sour, and savory.

Question 2

How do I keep kongbiji jjigae creamy instead of rough?

Accepted Answer

Keep kongbiji jjigae creamy by lowering the heat to medium-low before adding the fresh ground soybean pulp. Spoon the kongbiji in loose clumps, stir gently from the bottom, and simmer 12 to 15 minutes. Do not hard-boil soybean pulp because it sticks, spits, and turns rough.

Question 3

Can I make kongbiji jjigae without pork?

Accepted Answer

Yes, make meatless kongbiji jjigae by leaving out the pork and cooking the kimchi base with 2 tablespoons perilla oil. Use vegetable broth or kelp broth instead of anchovy-kelp broth. The stew will be lighter, cleaner, and more plainly focused on the nutty soybean pulp.

Question 4

Why is my kongbiji jjigae too thick?

Accepted Answer

Kongbiji jjigae gets too thick because fresh soybean pulp varies by tofu shop and continues absorbing liquid as it simmers. The finished stew should mound softly on a spoon but still flow. Add reserved broth 2 tablespoons at a time until the texture loosens like a soft porridge.

Question 5

How long does fresh kongbiji last?

Accepted Answer

Fresh kongbiji lasts up to 2 days in the refrigerator or up to 1 month in the freezer. Use soybean pulp that smells clean and nutty, never sour or stale. Thaw frozen kongbiji overnight in the refrigerator and stir it well because the liquid separates.

Question 6

How do I store and reheat kongbiji jjigae?

Accepted Answer

Store cooked kongbiji jjigae in an airtight container in the refrigerator and reheat it once for best texture. Warm the soybean pulp stew gently over medium-low heat, stirring from the bottom. Add 2 to 4 tablespoons water or broth because kongbiji thickens as it sits.

Culinary Explorer

Kongbiji-jjigae (Ground Soybean Pulp Stew)

Ingredients

fresh kongbiji (ground soybean pulp)

well-fermented napa cabbage kimchi

kimchi brine

Where cooking meets culture.

Ingredient	Quantity
fresh kongbiji (ground soybean pulp)	2 cups (about 450g)
well-fermented napa cabbage kimchichopped into bite-size pieces	1 cup
kimchi brine	1/4 cup