Kongbiji Jjigae (Korean Soybean Stew)

Adapted from Apricosa.

Ingredients

1. 1 cup soybean pulp or 1 cup dried soybeans
2. Water
3. 3 dried shiitake mushrooms
4. 8 dried anchovies
5. 1 piece seaweed
6. 1.5 tsp sesame oil
7. 2 cloves garlic, minced
8. 250g pork, diced
9. 1 cup kimchi, chopped
10. 4 green onions, chopped
11. 2 tbsp fish sauce
12. 1 green chili, chopped
13. 1 small red chili, chopped
14. Salt

Instructions

1. (If using soybean pulp, skip steps 1-2.) In a bowl completely filled with water, soak soybeans overnight.
2. Drain and remove the outer skins.
3. In a saucepan, add soybeans and enough water to cover all the soybeans, and heat on medium heat and bring to a boil. Boil for 3 min.
4. Drain the soybeans.
5. Blend the soy beans with equal parts water until smooth.
6. In a saucepan, add 4 cups water, mushrooms, anchovies and seaweed, and bring to a boil. 
7. Reduce to low heat and cook for 20 min.
8. Remove mushrooms and dice.
9. In a pot, sauté garlic in sesame oil. 
10. Add mushrooms, pork and kimchi, 3 chopped green onions and sauté.
11. Add 500ml water and cover pot with lid. Bring to a boil and cook for 2 min.
12. Add soybean pulp/blended soybeans and lower the heat, and cook for another 2 min.
13. When the stew comes to a boil, add fish sauce, green chili and salt.
14. Garnish with red chili and green onions.