Kongbiji Jjigae

Ingredients

• Sesame seeds (1 tablespoon, toasted)
• Green onions (2, chopped)
• Salt (to taste)
• Soy sauce (1 tablespoon)
• Sesame oil (1 tablespoon)
• Gochujang (korean red pepper paste) (2 tablespoons)
• Garlic (3 cloves, minced)
• Tofu (1/2 cup, diced)
• Kimchi (1/2 cup, chopped)
• Pork belly (4 ounces, thinly sliced)
• Water (4 cups)
• Soybeans (1 cup, soaked overnight)

Instructions

1. Drain and rinse the soaked soybeans.
2. In a blender or food processor, blend the soybeans with 2 cups of water until smooth.
3. In a large pot, cook the pork belly over medium heat until browned.
4. Add the minced garlic and cook for another minute.
5. Add the blended soybeans, kimchi, tofu, gochujang, sesame oil, soy sauce, and remaining 2 cups of water to the pot.
6. Bring the stew to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
7. Season with salt to taste.
8. Garnish with chopped green onions and toasted sesame seeds.
9. Serve hot with steamed rice.