The key to making Kongbiji Jjigae (Korean soy pulp stew) is to thoroughly sauté 300 g (10.6 oz) of pork shoulder and 1.5 cups of chopped kimchi first, then add 500 g (17.6 oz) of soy pulp and gently simmer it over medium-low heat for about 10 minutes while stirring.
Sautéing the pork and kimchi first builds plenty of savory flavor, so you can make a rich, hearty stew with just 500 ml (16.9 fl oz) of water and no separate broth. Once the soy pulp is added, keep the heat at medium-low and gently stir along the bottom of the pot to prevent scorching.
The soft, nutty soy pulp pairs with chewy pork and spicy kimchi, while salted shrimp and anchovy fish sauce add savory depth. The entire stew comes together in about 20 minutes, making it an easy and satisfying Korean meal.
⏱️ Cooking Time: About 20 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 300 g (10.6 oz) pork shoulder
- 1.5 cups finely chopped kimchi
- 500 ml (16.9 fl oz) water
- 500 g (17.6 oz) soy pulp (okara / kongbiji)
- 1/2 onion
- 1/2 stalk green onion
🧂 Seasonings
- 1 tbsp cooking oil
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp minced garlic
- 1/2 tbsp saeujeot (Korean salted shrimp)
- 1 tbsp anchovy fish sauce
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml)
✓ How to Make Kongbiji Jjigae
- Sauté the pork: Heat 1 tbsp cooking oil in a pot. Add 300 g (10.6 oz) of finely chopped pork shoulder and sauté until the outside of the meat turns opaque.
- Sauté the kimchi: Add 1.5 cups of chopped kimchi and cook over medium heat until the kimchi softens and is evenly coated with the rendered pork fat.
- Add the water and soy pulp: Pour in 500 ml (16.9 fl oz) of water and add 500 g (17.6 oz) of soy pulp. Add 1/2 finely chopped onion and 1/2 sliced green onion, then stir well to break up any lumps.
- Season and simmer: Add 1 tbsp gochugaru, 1 tbsp minced garlic, 1/2 tbsp salted shrimp, and 1 tbsp anchovy fish sauce. Reduce the heat to medium-low and gently simmer for about 10 minutes, stirring along the bottom of the pot to keep the stew from sticking or scorching.
✓ Key Tips for Success
- Control the heat and stir the bottom of the pot: Soy pulp tends to settle and can easily scorch. Once it is added, keep the heat at medium-low and gently scrape along the bottom with a spatula as you stir. This helps preserve the stew’s rich, nutty flavor without any burnt or bitter taste.
✓ Serving Tips
- Serve the stew with rice and wrap spoonfuls of the rice and stew solids in plain roasted seaweed for a simple, savory combination.
- For extra heat, thinly slice 1 Cheongyang chili pepper and add it at the same time as the green onion.
✓ How to Choose Fresh Soy Pulp
- Color and appearance: Look for soy pulp with a bright milky-white or pale ivory color, without dark spots or discoloration.
- Aroma: Choose soy pulp with a mild, naturally nutty soybean aroma rather than a sour or stale smell.
- Moisture separation: Avoid products with an excessive amount of clear liquid separated inside the package. The soy pulp should have relatively even moisture throughout.
✓ Soy Pulp Nutrition per 100 g
| Nutrient | Amount per 100 g |
|---|---|
| Calories | 51.00 kcal |
| Carbohydrates | 4.61 g |
| Protein | 4.00 g |
| Fat | 1.93 g |
| Sodium | 1.00 mg |
Values are based on 100 g of soy pulp. Actual nutrition may vary depending on the variety, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Foods
✓ Frequently Asked Questions (FAQ)
Q1. How long should I cook Kongbiji Jjigae after adding the soy pulp?
Simmer it over medium-low heat for about 10 minutes while stirring along the bottom of the pot. High heat can make the thick stew splatter and increases the chance of scorching.
Q2. Why does my soy pulp stew taste bitter?
A bitter flavor can develop if the soy pulp sticks to the bottom of the pot and starts to burn. Reduce the heat to medium-low as soon as you add the soy pulp and water, and stir the bottom regularly.
Q3. Can I use Korean soup soy sauce instead of salted shrimp and anchovy fish sauce?
Yes. You can season the stew with Korean soup soy sauce instead, although using salted shrimp and anchovy fish sauce together gives the stew its characteristic deep, savory flavor.
By sautéing the pork and kimchi first, then gently simmering the soy pulp over medium-low heat, you get a hearty stew where the nutty soy pulp and spicy kimchi blend naturally together. The salted shrimp and anchovy fish sauce provide plenty of savory depth without a separate broth, while the pieces of pork add a satisfying texture.
When you’re craving a warm and comforting Korean stew, try this Kongbiji Jjigae recipe just as written: sauté the pork and kimchi first, then add the soy pulp and simmer gently while stirring. It makes a filling meal that pairs especially well with a bowl of steamed rice.
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