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.