Kongbijijjigae || Pureed Soybean Stew, 黄豆渣锅, 黃豆渣鍋, おからチゲ, 콩비지찌개 2

Kongbijijjigae is a traditional Korean stew made with soybean paste. It’s a hearty and comforting dish, perfect for a cold winter day.

Ingredients:

• 1.5 cups dried white beans ((kongbiji))
• 1 cup water
• 300g pork ribs
• 1 green onion
• 50g dried radish leaves (uguje)
• 1 red pepper
• 1 green pepper
• 1 tablespoon minced garlic
• 2 tablespoons salted shrimp

Instructions:

1. Prepare the beans: Sort and rinse the dried white beans. Soak them in water overnight. After soaking, remove the skins and grind the beans into a paste using a blender or food processor with a little water.
2. Boil the pork ribs: Rinse the pork ribs and place them in a pot with cold water. Bring to a boil, skimming off any foam that rises to the surface.
3. Add the soybean paste: Add the ground soybean paste to the pot with the pork ribs. Bring to a boil.
4. Add vegetables: Add the dried radish leaves and thinly sliced green onion.
5. Season and finish: Once the stew has come to a boil, add thinly sliced red and green peppers. Season with minced garlic and salted shrimp.

Tips:

• Soybean paste: You can purchase soybean paste at Korean grocery stores.
• Spiciness: Adjust the spiciness by adding more or less red pepper flakes.
• Toppings: You can add other toppings to the stew, such as tofu, mushrooms, or egg.

Note:

• Uguje: Dried radish leaves are a common ingredient in Korean stews and soups. They add a unique flavor and texture.
• Salted shrimp: Salted shrimp is often used as a seasoning in Korean cuisine. It provides a salty and umami flavor.
• Adjustments: You can adjust the amount of salted shrimp and garlic to your taste. For a spicier stew, add more red pepper flakes.