Cherry & Dennis Helper Habitat
Korean Kongbiji Jjigae
韓式豆渣豬肉鍋
Recipe overview
Fresh soybean pulp, pork and kimchi make a thick, creamy rustic Korean stew.
01
Ingredients
Main ingredients
- 450 g fresh soybean pulp
- 300 g minced pork
- 250 g mature kimchi
- 250 g firm tofu
- 2 stalks spring onion
Soy-pulp broth
- 800 ml anchovy stock
- 1 tbsp gochugaru
- 1 tbsp minced garlic
- 1 tbsp soy sauce
Cooking oil
- 1 tbsp cooking oil
02
Tools
- cutting board
- knife
- deep pot
- wooden spoon
- measuring cup
- food thermometer
03
Steps
Step 1
Cut kimchi, slice tofu and chop spring onion
Cut kimchi, slice tofu and chop spring onion.
Step 2
Heat oil in a deep pot and break up minced pork
Heat oil in a deep pot and break up minced pork.
Step 3
Cook until pork is no longer pink and reaches 71°C
Cook until pork is no longer pink and reaches 71°C.
Step 4
Add kimchi and garlic and fry until fragrant
Add kimchi and garlic and fry until fragrant.
Step 5
Pour in anchovy stock and scrape the browned base
Pour in anchovy stock and scrape the browned base.
Step 6
Add gochugaru and soy sauce and bring to the boil
Add gochugaru and soy sauce and bring to the boil.
Step 7
Simmer ten minutes so kimchi flavours the broth
Simmer ten minutes so kimchi flavours the broth.
Step 8
Add soybean pulp in three batches, folding gently each time
Add soybean pulp in three batches, folding gently each time.
Step 9
Simmer eight minutes without vigorous stirring
Simmer eight minutes without vigorous stirring.
Step 10
Add tofu and cook five minutes until hot
Add tofu and cook five minutes until hot.
Step 11
Taste; the stew should be thick but spoonable
Taste; the stew should be thick but spoonable.
Step 12
Scatter spring onion and serve bubbling hot
Scatter spring onion and serve bubbling hot.
Common mistakes
- Do not boil hard or stir constantly after adding soybean pulp, or it will catch and lose its creamy texture.
Tips
Use fresh refrigerated soybean pulp with no sour spoilage odour; adjust salt only at the end because kimchi varies.
