Kim Dae-seok's Kongbiji Jjigae

Cooking tips 💡

• If you skip removing the soybean skins due to inconvenience, the stew will develop a strong beany odor and leave a gritty texture—always rinse thoroughly while blending to remove all skins.
• To preserve the pork’s natural juiciness and rich aroma, and to cleanly control the kimchi’s pungent smell, always stir-fry the pork and kimchi over high heat without lowering the flame.
• After adding the fresh soybean paste, the mixture becomes highly viscous and may splatter when heated—quickly reduce the heat to medium or low to manage the cooking temperature.

Recommended for 🙋

• ⭐Those who want to experience authentic, pot-style kongbiji jjigae made from freshly ground raw soybeans instead of instant soybean powder.
• ⭐People looking to make a hearty yet not overly spicy stew using soybeans and pork.
• ⭐Individuals who wish to harmonize the finest flavors of pork, shrimp paste, and perilla oil in a single bowl of stew.