Baek Jong-won's Biji Jjigae

• 1 pack (approx. 150-200g) soybean curd (biji)
• 1 cup ground pork (fatty cut)
• 1 cup finely chopped aged kimchi
• 1/3 green onion
• 1/4 onion
• 1 Cheongyang chili pepper
• 1 red chili pepper
• Approx. 1.5 cups water
• 1 tbsp saeujeot (fermented shrimp paste)
• 1 tbsp minced garlic
• 1 tbsp gochugaru (Korean chili powder)
• A little sesame oil or cooking oil

Recipe 🍳

Cooking tips 💡

• Since biji jjigae is meant to be mixed with rice rather than eaten as a soup, it's best to chop all ingredients finely.
• Use ground pork from fatty cuts like shoulder or belly, or finely chopped pork, to blend well with the nutty flavor of the soybean curd.
• If you don't have saeujeot, anchovy sauce or sand lance sauce can be used as a substitute for a good savory taste.
• After adding the soybean curd, it can easily stick to the bottom and doesn't need to be boiled for long. Once it reaches the desired thickness, simmer briefly and finish.