Main ingredients
Soybean curd (biji)PorkAged kimchiGreen onionOnionCheongyang chili pepperRed chili pepperSaeujeot (fermented shrimp paste)Minced garlicGochugaru (Korean chili powder)
Baek Jong-won's Biji Jjigae
A hearty stew made by stir-frying aged kimchi in rich pork fat, then adding soybean curd for a thick and savory finish, perfect for mixing with rice.
Ingredients needed 2 servings
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.
Recommended for
- Those who enjoy mixing rice with rich and thick stews.
- Those who want to make a hearty Korean meal using leftover aged kimchi and soft soybean curd.
- Those who desire a stew with a harmonious blend of the deep savory flavor of saeujeot and the richness of pork fat.
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