Soybean Pulp Stew (Kongbiji Jjigae)
Fry pork and ripe kimchi, then simmer with moist okara, stirring to prevent sticking.
- Cuisine
- Korean
- Prep
- 14 min
- Cook
- 25 min
Scale the recipe
Ingredients
- Fresh soybean pulp (okara) Plain, moist, chilled soybean pulp left after pressing soy milk
- 320 g
- Pork shoulder Raw pork, bones and thick fat removed
- 100 g
- Ripe napa cabbage kimchi Excess surface liquid shaken off
- 120 g
- Onion Peeled
- 65 g
- Large green onion (daepa) Trimmed
- 22 g
- Neutral cooking oil
- 1/2 T
- Water
- 2 C
Seasonings
- Minced garlic
- 8 g
- Korean chili flakes (gochugaru)
- 1/2 T
- Korean soup soy sauce (gukganjang)
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Slice onion and green onion
Cut the onion 65 g into pieces about 1 cm. Slice the green onion 22 g thinly on the diagonal and keep separate.
-
Finely chop the kimchi
Cut the kimchi 120 g smaller than a fingertip segment. Split thick stems lengthwise before cutting across.
-
Cut the pork
On a separate clean board, cut the pork 100 g into pieces smaller than a bite. Wash the knife and board and wash hands with soap.
-
Fry the pork first
Heat the oil 1/2 T in a pot over medium heat. Add pork, spread the pieces apart and fry until the outside turns opaque.
-
Fry kimchi and onion
Add kimchi and onion, and fry over medium heat 2–3 minutes. When the stems shine, add garlic 8 g and chili flakes 1/2 T and lightly stir.
-
Add water and okara
Add the water 2 C and gently scrape the bottom. As it begins to boil, add chilled okara 320 g and break up lumps with a spatula.
-
Simmer gently
When the whole pot returns to a boil, lower to medium-low and cook 12–15 minutes. Stir the bottom occasionally to prevent sticking. Check with a clean thermometer that the largest piece of pork holds at 75°C or above for 1 minute.
-
Season and serve
Add the green onion and soup soy sauce 1/2 T and bring briefly to a boil. Taste with a clean spoon and ladle into warm bowls.
