Korean
Korean - Soups and Stews
Kongbiji Jjigae
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1 cup dried soybeans
- • 200g aged kimchi, chopped
- • 150g pork belly, sliced
- • 150g firm tofu, crumbled
- • 4 cups water
- • 1 tsp sugar
- • 3 cloves garlic, minced
- • 2 spring onions, sliced
- • 1 tbsp sesame oil
Preparation Steps
1
Phase 1
Soak the soybeans 4 hours (or overnight), then blend with 4 cups water until smooth and milky.
2
Phase 2
Brown the pork belly in a pot.
3
Phase 3
Add the ground soybean mixture and kimchi and simmer 15 minutes over medium-low heat, stirring often to prevent scorching.
4
Phase 4
Stir in the crumbled tofu, garlic, and sugar and simmer 5 minutes more.
5
Phase 5
Drizzle with sesame oil, top with spring onions, and serve hot.