Main ingredients 🥩
porkfermented kimchisoy saucechicken stockgarlicred pepper powdertofugreen oniongreen chili pepper
Solo Cooking God Tofu Biji Jjigae
A rich stew made by simmering mashed tofu and pork with fermented kimchi, eliminating the typical earthy and fishy taste of soybean residue while enhancing depth of flavor.
🙋 Recommended for
- ⭐ Those who have avoided biji jjigae due to its coarse texture or fishy aroma
- ⭐ People who want to make a rich stew without using knives or cutting boards, using minimal tools only
Ingredients needed 🛒2 servings
- pork for stew 200g
- fermented kimchi 1 cup (paper cup)
- soy sauce (or dried anchovy sauce) half spoon
- chicken stock one-third spoon
- minced garlic half spoon
- red pepper powder 1 spoon
- tofu 1 block
- green onion a little
- green chili pepper a little
- water 1 cup (paper cup)
Recipe 🍳
- Place 200g of stew-grade pork into a clay pot and sauté until the pork releases its rich, savory oil.
- Once the pork fat has rendered well, add 1 cup of fermented kimchi and stir-fry together until the kimchi softens.
- After the ingredients are well combined, pour in 1 cup of water and bring to a gentle boil.
- Add half a spoon of soy sauce, one-third spoon of chicken stock, half a spoon of minced garlic, and 1 spoon of red pepper powder, one at a time, to season.
- Without using a knife, roughly mash the 1 block of tofu with a spoon and add it directly into the pot.
- Use the spoon to further break down any large chunks of tofu to achieve a texture similar to traditional biji jjigae.
- Simmer over medium-low heat until the broth becomes thick and deeply flavorful.
- Finally, chop green onion and green chili pepper with scissors and sprinkle on top to finish.
- Sauté pork in a clay pot until it releases oil, then stir in fermented kimchi until softened.
- Add water, soy sauce, chicken stock, minced garlic, and red pepper powder to create a seasoned broth.
- Add mashed tofu and simmer until the broth thickens, then garnish with green onion and chili pepper.
Cooking tips 💡
- Use pork cuts with ample marbling to ensure rich, savory fat that enhances the flavor of the kimchi.
- Since kimchi saltiness varies by household, avoid adding too much seasoning at first—adjust with soy sauce or water near the end of cooking.
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