Ground Soybean Stew ("kongbiji Jjigae")
Instructions
Soak cup dried soy beans in cold water overnight (at least 12 hours).
Rinse and drain the soaked soy beans. (They will expand to more than 1 cup)
Make stock:
In a thick bottomed pot, add 4 cups water, 3 dried shiitake mushrooms, 8 large dried anchovies (after removing the guts), and 45 inch pieces of dried kelp. Bring to a boil for 20 minutes over medium high heat.
Take the mushrooms out of the stock and chop them into small pieces. Set aside
Blend 1 cup of soaked soybeans with 1 cup of water until it turns creamy.
Chop about 4 oz pork and set aside
Chop 1 cup of kimchi
Place a heavy bottomed pot (7-8 cups) on the stove and heat it up.
*tip: Its usually cooked in either a stone bowl or an earthenware bowl
When the stone pot has heated up, drizzle 1 tbs sesame oil and add 2 cloves of minced garlic. Stir for 10 seconds.
Add chopped pork, mushrooms, kimchi, and keep stirring for a few more minutes.
Add 2 cups of stock and close the lid.
Bring to a boil over medium heat for about 2 minutes.
*tip: the stew will boil over easily, so watch out! If it boils over, lower the heat!
Pour the creamy soybeans into the the pot and lower the heat.
*tip: do not stir the stew until the soy bean liquid is cooked (about 1 minute)
Let it cook with the lid open for about 2 minutes.
When it boils over, stir and turn the stew over with a spoon carefully (You will see some bubbles popping up).
Add 1 tbs fish sauce (or salt) and stir it with a spoon.
*tip: You could use saewoojeot (fermented salty shrimp)
Add some chopped red chili pepper, green chili pepper, and green onion to the top of the boiling stew before serving
Serve with rice, kimchi, and more side dishes.
