Kongbiji Jjigae (Okara Stew)
Servings: 2 servings
Calories: 280kcal
Cost: $2.60 per serving
Kongbiji jjigae is an old Korean recipe for using up okara, the leftover pulp from making soy milk. Serve this spicy, funky stew with rice for a low-waste meal.
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Equipment
- 1 to 1.5 quart ttukbaegi (Korean earthenware pot) (or similar size Dutch oven or stockpot)
- skillet or frying pan
Ingredients
Yuksu Broth
- 1 cup water + more to add at the end
- 3 dried shiitake mushrooms
- 1 4x4 piece of kombu
Jjigae
- 1 tbsp oil
- ½ yellow onion, diced
- 2 cloves garlic, minced
- ¾ cup kimchi
- ¼ cup kimchi brine (see Note 1)
- ¼ tsp black pepper
- 1 to 2 tbsp guk-ganjang aka soup soy sauce (see Note 2)
- ½ cup packed okara 75 to 100g
- ¼ lb vegan beef (*optional; see Note 3)
Toppings
- 1 scallion, diced
- 1 tsp sesame oil
- gochugaru aka Korean chili flakes (to taste)
Instructions
- Combine 1 cup water, 3 shiitake mushrooms, and a 4x4 sheet of kombu in a ttukbaegi, stockpot, or Dutch oven. Bring this to a simmer on medium heat. (Once the water begins to boil, remove the kombu.)
- Pour 1 tbsp of oil into a skillet on medium heat. Briefly sauté onion and garlic until aromatic, then add 3/4 cup of drained kimchi. Cook for a few minutes, then transfer this sautéed mixture into the ttukbaegi.
- Add 1/4 cup kimchi brine, 1/4 tsp black pepper, 1 to 2 tbsp soy sauce, 1/2 cup okara, and 1/4 lb vegan beef or tofu. Simmer for 10 minutes, then turn off the stove and let the jjigae cook for another 5 minutes in the residual heat. If it looks too dry, you can add a bit more water.
- Garnish with diced scallions and drizzle over 1 tsp sesame oil and gochugaru. Taste for seasoning and add more soy sauce or gochugaru if needed. Serve with Steamed Rice (see Note 4).
Notes
- Kimchi Brine is the salty liquid that the kimchi is submerged in.
- Guk-Ganjang aka “soup soy sauce” is a special type of Korean soy sauce. It’s more salty and concentrated than other soy sauces, despite having a lighter colour. It’s perfect for seasoning vibrant soups and stews like this kongbiji-jjigae without affecting the colour of the dish. Find guk-ganjang at Korean grocery stores or order it online. You can also substitute it with regular soy sauce.
- Vegan Beef: I recommend using Beyond Steak Plant-Based Seared Tips, they take it to the next level. But you can also sub with fried tofu.
- Seasoning to Taste: Be generous with the soy sauce. Since kongbiji-jjigae is meant to be eaten with Plain Rice, it should be fairly salty, to the point of tasting a little over-salted on its own. When mixed together with rice, it will taste perfect!
Nutrition
Calories: 280kcal | Carbohydrates: 22g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 1354mg | Potassium: 596mg | Fiber: 5g | Sugar: 5g | Vitamin A: 166IU | Vitamin C: 7mg | Calcium: 104mg | Iron: 16mg