📝 About This Recipe
Kong-Biji-Jjigae is the ultimate Korean comfort food, born from the tradition of utilizing the protein-rich 'biji' (pulp) left over from making fresh tofu. This thick, nutty, and creamy stew features deeply fermented kimchi and succulent pork belly, creating a complex flavor profile that is simultaneously earthy and tangy. It is a soul-warming dish that represents the heart of Korean home cooking, offering a unique texture that is both hearty and incredibly satisfying.
🥗 Ingredients
Main Stew Components
- 2 cups Soybean pulp (Biji) (Fresh or store-bought; if using dried, rehydrate according to package)
- 200 grams Pork belly or pork shoulder (Cut into bite-sized pieces)
- 1.5 cups Aged Kimchi (Mukeunji) (Sour, well-fermented kimchi is essential; chopped)
- 3 cups Anchovy and Kelp stock (Can substitute with water or vegetable broth)
- 1/2 piece Onion (Thinly sliced)
- 2 stalks Green onions (Diagonally sliced)
The Seasoning Base
- 1 tablespoon Garlic (Minced)
- 1 tablespoon Gochugaru (Korean red chili flakes) (Adjust for spice preference)
- 1 tablespoon Toasted sesame oil (For sautéing)
- 1 teaspoon Saeu-jeot (Salted fermented shrimp) (Finely chopped; provides deep umami)
- 1 tablespoon Soup soy sauce (Guk-ganjang) (To taste)
Yangnyeomjang (Spicy Dipping Sauce)
- 3 tablespoons Soy sauce
- 1 teaspoon Toasted sesame seeds (Crushed lightly)
- 1 piece Green chili pepper (Finely minced)
- 1 teaspoon Sesame oil
👨🍳 Instructions
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1
Prepare your ingredients by chopping the pork into 1-inch pieces and cutting the aged kimchi into small, manageable bite-sized bits. Reserve about 2 tablespoons of the kimchi juice.
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2
In a heavy-bottomed pot or a traditional Korean earthenware pot (ttukbaegi), heat 1 tablespoon of sesame oil over medium heat.
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3
Add the pork pieces to the pot. Sauté for 3-4 minutes until the pork is no longer pink on the outside and has released some of its fat.
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4
Stir in the chopped kimchi and the minced garlic. Continue to sauté for another 5 minutes. The kimchi should become slightly translucent and fragrant.
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5
Add the gochugaru (chili flakes) to the meat and kimchi mixture, stirring quickly for 30 seconds to toast the spice without burning it.
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6
Pour in the 3 cups of anchovy and kelp stock along with the reserved kimchi juice. Bring the mixture to a vigorous boil over medium-high heat.
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7
Once boiling, lower the heat to medium-low and let it simmer for 10 minutes to allow the flavors of the pork and kimchi to meld into the broth.
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8
Gently pour the soybean pulp (biji) into the center of the pot. Do not stir excessively at this point; let it sit on top and gradually incorporate to maintain a fluffy texture.
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9
Add the sliced onions and the chopped fermented shrimp (saeu-jeot). The shrimp acts as the primary salt source and provides a rich depth of flavor.
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10
Simmer the stew for an additional 10-15 minutes on low heat. The stew will thicken significantly as the soybean pulp absorbs the liquid.
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11
Taste the broth. If it needs more salt, add the soup soy sauce one teaspoon at a time. If it is too thick, add a splash more stock.
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12
While the stew finishes, mix all the ingredients for the 'Yangnyeomjang' in a small bowl and set aside.
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13
Top the stew with the sliced green onions and a final sprinkle of black pepper if desired. Remove from heat.
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14
Serve immediately while bubbling hot, with the dipping sauce on the side for individuals to add to their own bowls.
💡 Chef's Tips
Always use well-aged, sour kimchi for this recipe; fresh kimchi lacks the acidity needed to balance the creamy soybean pulp. If you cannot find fresh soybean pulp, you can make your own by soaking dried soybeans overnight and blending them with a little water until grainy but smooth. Avoid stirring the stew too vigorously after adding the biji, as this can make the texture watery rather than fluffy. If you prefer a vegetarian version, substitute the pork with thick slices of shiitake mushrooms and use a kelp-only broth. The fermented salted shrimp (saeu-jeot) is the 'secret ingredient'—if you must substitute, use fish sauce, but the flavor will be slightly different.
🍽️ Serving Suggestions
Serve with a bowl of warm purple rice (heukmi-bap) for a beautiful color contrast and nutty flavor. Pair with simple, non-spicy side dishes (banchan) like seasoned bean sprouts (sukju-namul) or stir-fried dried anchovies. A side of roasted seaweed (gim) is perfect for wrapping spoonfuls of rice and stew. For a drink pairing, a chilled glass of Makgeolli (Korean rice wine) complements the creamy texture of the stew beautifully. Provide the extra Yangnyeomjang sauce so guests can customize the saltiness and spice level of their individual portions.