Kongbijitang || Pureed Soybean Soup, 黄豆渣汤, 黃豆渣湯, おからスープ, 콩비지탕 1

Kongbijitang is a Korean soup made from soybean curd residue. It’s a hearty and comforting dish, especially popular during the colder months.

Ingredients:

• Soybean curd residue (kongbiji)
• Water
• Dried anchovies
• Dried kelp
• Onion, sliced
• Garlic, minced
• Green onion, chopped
• Soy sauce
• Gochujang (Korean chili paste)
• Salt

Instructions:

1. Make the broth: Boil dried anchovies and kelp in water to create a flavorful broth. Strain the broth to remove the solids.
2. Add the kongbiji: Add the kongbiji to the broth and bring to a boil.
3. Simmer: Reduce heat and simmer for 10-15 minutes, or until the kongbiji is softened.
4. Season: Add onion, garlic, green onion, soy sauce, gochujang, and salt to taste.
5. Serve: Serve hot with rice.

Tips:

• Kongbiji: You can find kongbiji at Korean grocery stores. It’s a byproduct of tofu making.
• Broth: For a richer flavor, you can add pork bones or beef bones to the broth.
• Toppings: You can add other toppings to the soup, such as kimchi, tofu, or mushrooms.