Kongbiji jjigae is a stew made with a creamy pure of soaked soybeans. Traditionally, this stew is made with soy pulp that’s leftover from making tofu. It’s also commonly made with finely ground soaked soybeans. Growing up, we usually had it with pork ribs and kimchi. I think that’s the best way. You can use pork meat instead, preferably fatty meat. Pork fat enhances the nutty flavor of soybeans. You can also substitute kimchi with boiled napa cabbage for a milder taste. All you need is a bowl of rice with this warm, smooth, nutty, meaty and filling stew for the ultimate winter comfort food.

4 servings

Ingredients:

● 1 cup dry soybeans (yields 2-1/4 cups soaked)

● 340 grams pork ribs (or 170 grams fatty pork meat)

● 2 thin ginger slices

● 1/4 medium onion

● 1 tablespoon soup soy sauce (gukganjang)

● 230 grams kimchi, cut into bite sizes

● 1/2 cup juice from kimchi (or to taste)

● 2 teaspoons minced garlic

● 1 scallion, roughly chopped

● Salt

(If using pork meat instead of ribs, stir fry it with the kimchi and then add 2 1/2 cups of water or anchovy stock. Boil for 5 minutes over medium high heat before adding the soy pure.)

Rinse and soak 1 cup dried soybeans for 5-6 hours (or overnight). Rub the beans with your fingers to remove the skins, and pour out the skins that rise to the top. Repeat this process to remove as much as possible.

Add the ribs, onion, ginger, soup soy sauce and 4 cups of water to a medium-sized pot. Bring to the boil. Skim off the scum. Reduce the heat to medium low. Cover, and cook for 25-30 minutes or until the pork ribs are tender. Remove the onion and ginger.

Add the kimchi and garlic to the pot. Bring to the boil over medium-high heat. Continue to cook for 5-6 minutes.

Meanwhile, finely grind the soaked beans in an equal amount of cold water (2 to 2-1/2 cups) until it becomes creamy.

Add the ground soybeans to the pot. Reduce the heat to medium low.

Simmer, uncovered, for 12-15 minutes or until the soybean puree is cooked. Further reduce the heat, if necessary, in order to maintain a gentle simmer. With 2-3 minutes remaining, stir in the chopped scallions. Add salt to taste. Serve hot with a bowl of rice.

By Ro Hyo-sun

See more recipes at www.koreanbapsang.com. ― Ed.