Kim Dae-seok's Kongbiji Jjigae

• soaked soybeans 2 cups (dry soybeans about 7/10 of a paper cup before soaking)
• pork shoulder 200g
• fermented kimchi 200g
• green onion 20cm
• onion 1/4 piece
• green chili pepper 2 pieces
• red chili pepper a little (for garnish)
• water 2 cups (for blender)
• water 600ml (for stew)
• vegetable oil 1 tablespoon
• mirin 2 tablespoons
• gochugaru 1 tablespoon
• minced garlic 1 tablespoon
• soy sauce 1 tablespoon
• shrimp paste 1 tablespoon
• perilla oil 1 tablespoon

Recipe 🍳

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.