Kongbiji Jjigae (Soybean Mash Stew) with Kimchi and Rice

Ingredients

• 300 g Kongbiji (soybean mash)
• 120 g Kimchi
• 2 tbsp Kimchi juice (from the jar)
• 500 ml Water or anchovy/kelp stock
• 1 tbsp Gochugaru (Korean chili flakes)
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 2 cloves Garlic
• 2 stalks Green onion
• 300 g Cooked white rice

Instructions

1. 1

   Prep (20 minutes): Finely chop the garlic and green onion. Roughly chop the kimchi. Measure the soybean mash and set everything near the stove.

2. 2

   Start the stew (5 minutes): In a pot over medium heat, add water/stock, garlic, gochugaru, soy sauce, and kimchi juice. Bring to a gentle simmer.

3. 3

   Simmer and thicken (25 minutes): Stir in the soybean mash and kimchi. Reduce to medium-low and simmer, stirring every few minutes, until the stew becomes thick and creamy (about 25 minutes).

4. 4

   Finish (5 minutes): Turn off heat, stir in sesame oil, and top with green onion. Serve immediately with hot rice (about 35 minutes total cook time).