Kongbiji Jjigae

About the dish

Thrifty wisdom that wasted not a single bean. Biji is the soy pulp left from making tofu; simmered with aged kimchi and pork it becomes a savory meal. This stew carries a thrifty food culture that never wasted even one bean in hard times.

Key ingredient

Soybean (kong) — so rich in plant protein it is called beef from the field; isoflavones help support wellness around menopausal symptoms and osteoporosis; lecithin supports brain activity and vascular health. In season autumn; nationwide.

Ingredients

Main: soybean pulp, aged kimchi, pork, scallion, onion · Seasoning: minced garlic, salted shrimp, chili powder

Simple recipe

1. Grind soaked soybeans fine to make the pulp.
2. Stir-fry the pork and aged kimchi.
3. Add water and the pulp and simmer, stirring so it does not scorch.
4. Season with minced garlic, salted shrimp and perilla oil.
5. Add scallion and simmer until savory.

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