Kongbiji Jjigae

Kongbiji Jjigae is a hearty and flavorful Korean stew, known for its creamy texture and a delightful kick. This recipe brings the authentic taste of Northern Korean cuisine into your kitchen, combining rich soybean flavors with tender pork and spicy kimchi. Perfect for a cozy meal, it will warm both your body and soul.

Ingredients

🥓 200g pork fat, preferably belly trim
🥬 1 cup kimchi, sliced
🌱 1 stalk green onion, chopped
🌶️ 2 tablespoons Korean chili powder, Gochugaru
🧅 1 medium onion, thinly sliced
🥩 150g pork belly, sliced
🌿 1/2 cup chives, chopped
🫘 1 cup soybeans, soaked overnight
🥕 1/2 radish, cubed
🐟 2 tablespoons fish sauce, preferably Korean Kanari
💧 4 cups water

Instructions

1- Preparation:

Grind the soaked soybeans in a blender until smooth.
Dice the pork fat into small cubes. Slice the onion thinly, cube the radish, and slice the kimchi into small pieces.
Soak the chili powder in hot water for a few minutes to soften.

2- Cooking the Base:

In a large pot, add the cubed pork fat over medium heat, allowing it to render down and release its oil. Once crispy, remove the fat cubes but leave the oil.
Introduce the radish and kimchi into the pot and sauté them until they start to caramelize and soften, about 5-7 minutes.

3- Building Flavor:

Add the sliced pork belly to the pot and lightly brown it alongside the vegetables.
Stir in the soaked chili powder, returning the crispy fat cubes to the pot. Continue to sauté for another 3-4 minutes to marry the flavors.

4- Simmer:

Pour in the fish sauce, blended soybeans, and water. Bring the mixture to a gentle boil, then reduce the heat to simmer for 20-25 minutes, or until the radish becomes tender.

5- Finish:

Before serving, add the chopped green onions and chives, giving the stew a final stir.
Taste and adjust seasoning if necessary with additional fish sauce.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Calories: 320
Proteins: 22g
Fats: 18g
Carbohydrates: 14g
Equipment: Blender (e.g., Vitamix), Large pot or Dutch oven (e.g., Le Creuset)