Hearty and Savory Biji Jjigae (Soybean Curd Puree Stew)
A stew made by stir-frying pork and fermented kimchi, then simmering them with soybean curd residue (biji) in anchovy broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Stir-fry pork and fermented kimchi first, then simmer with anchovy broth and soybean curd residue to bring out a rich, savory flavor. Seasoning with salted fermented shrimp adds umami, and stirring frequently to prevent boiling over is the key tip.
- Servings
- 2–3 servings
- Cook time
- 5 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Soybean curd residue (biji)1 cup
- Pork100 g
- Fermented kimchi2 leaves, 100 g
- Red chili pepper1
- Cheongyang chili pepper (hot green chili)1
- Large green onion (daepa)1/4 stalks
- Anchovy broth2.5 cups (2 1/2 cups)
Meat marinade
- Garlic1 tsp
- Mirin (cooking rice wine)1 tbsp
- Salta little
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1 tsp
- Salted fermented shrimp (saeujeot)1 tbsp
- Ground black peppera little
- If making biji jjigae with dried soybeans (mejukong), pour water over 1/2 cup of soybeans and soak overnight (at least 6 hours).
- You can soak dried soybeans yourself, blend them in a blender with 1 cup of water, and simmer with 2 cups of broth.
- If you do not like it thick, you can reduce the amount of soybean curd residue.
- Instead of kimchi, you can also make a mild, clean-tasting stew by adding dried cabbage greens (ugeoji).
Steps
1. Today I bought store-bought soybean curd residue (biji). I will use half a block (1 cup).
Chop the pork, a little fermented kimchi, large green onion, Cheongyang chili pepper, and red chili pepper into suitable sizes.
Add all the marinade ingredients to the pork and mix well with your hands.
2. Grease a pan lightly with oil and stir-fry the seasoned meat first.
Once the color of the meat turns white...
3. Add the kimchi as well...
4. Once the kimchi and meat have cooked and blended well together...
5. Pour in the anchovy broth...
6. Add the soybean curd residue, bring to a boil over high heat, then reduce to medium heat and simmer for over 5 minutes.
Stir frequently while simmering so the soup does not boil over.
Add the gochugaru, chili peppers, large green onion, and minced garlic, season with ground black pepper and salted fermented shrimp, and simmer to finish.
If making biji jjigae with dried soybeans...
Ppunwife's tips
- Stir frequently while simmering so the soup does not boil over.
FAQ
Can I use dried soybeans instead of store-bought soybean curd residue?
Soak half a cup of dried soybeans for at least 6 hours, blend with 1 cup of water in a blender, and simmer with 2 cups of broth.
How can I adjust the thickness if the stew is too thick?
If you do not want a thick texture, you can adjust the thickness by reducing the amount of soybean curd residue added.
Can I use other ingredients instead of kimchi?
If you use dried cabbage greens (ugeoji) instead of kimchi, you can make a mild, clean-tasting stew.
What should I watch out for when simmering after adding the soybean curd residue?
Once it boils over high heat, reduce to medium heat and stir frequently while simmering so the soup does not boil over the pot.
