Kongbiji Jjigae

Kongbiji jjigae is an old Korean recipe for using up okara, the leftover pulp from making soy milk.

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INGREDIENTS

Step-by-step instructions!

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Make the yuksu broth. Combine water, shiitake mushrooms, and a sheet of kombu in a small ttukbaegi.

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Once the water begins to boil, remove the kombu.

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Pour oil into a skillet on medium heat. Briefly sauté onion and garlic until aromatic, then add drained kimchi.

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Add the kimchi brine, black pepper, soy sauce, okara, and vegan beef.

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Swipe up for full recipe!

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Kongbiji Jjigae

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