Photograph of the finished Kongbiji jjigae

Korea · Canh bã đậu nành Kongbiji jjigae

Kongbiji jjigae

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Soybean pulp biji Soybean pulp biji 600 g
  • Photograph of Kimchi Kimchi 320 g
  • Photograph of Pork Pork 320 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 32 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Soy sauce Soy sauce 60 ml
  • Photograph of Sesame oil Sesame oil 32 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Sauté sliced pork with sesame oil and garlic until cooked through.
  2. 2 Add the chopped kimchi and stir-fry for 5 minutes until it is soft and fragrant.
  3. 3 Add just enough water to cover the ingredients, bring to a boil, then reduce the heat.
  4. 4 Add the soybean pulp, stir gently, and simmer for 12 minutes, being careful not to let it boil over.
  5. 5 Season with soy sauce and chili powder, sprinkle with chopped scallions, and serve hot with rice.

With an appliance

  • Oven 40 min

    Substitute step 4: Add the soybean pulp to the kimchi pot, partially cover, and cook on the middle rack of the oven at 160 degrees for 15 minutes, stirring once at the 8th minute. Gentle heat prevents the mixture from sticking to the bottom or boiling over.

Start cooking