Kongbiji Jjigae - Creamy Korean Soybean Stew

Ingredients

• Sesame seeds (1 tablespoon, toasted for garnish)
• Green onions (2, chopped for garnish)
• Salt (to taste)
• Soy sauce (2 tablespoons)
• Sesame oil (1 tablespoon)
• Gochujang (Korean red pepper paste) (2 tablespoons)
• Garlic (3 cloves, minced)
• Tofu (1 cup, diced)
• Kimchi (1 cup, chopped)
• Pork belly (200 grams, sliced thinly)
• Water (4 cups)
• Soybeans (1 cup, soaked overnight and drained)

Instructions

1. Blend the drained soybeans with 2 cups of water in a blender or food processor until smooth, then set aside.
2. In a large pot, cook the sliced pork belly over medium heat until it turns a golden brown. This should take around 5 minutes.
3. Add the minced garlic to the pot and sauté for another minute until it becomes aromatic.
4. Stir in the blended soybeans, chopped kimchi, diced tofu, gochujang, sesame oil, and soy sauce, then pour in the remaining 2 cups of water.
5. Increase the heat and bring the stew to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes. Stir occasionally to prevent the stew from sticking to the pot.
6. Taste the stew and season with salt as necessary.
7. Serve the stew hot, garnished with chopped green onions and toasted sesame seeds. This dish pairs perfectly with a side of steamed rice.