Kongbiji Jjigae (Okara Stew)
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
2 servings
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Calories
280 kcal
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Course
Main Course
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Cuisine
Korean
Kongbiji Jjigae (Okara Stew)
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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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Ingredients
Yuksu Broth
- 1 cup water + more to add at the end
- 3 dried shiitake mushrooms
- 1 x4 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).
Equipments used:
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 Information
Show Details
Calories
280kcal
(14%)
Carbohydrates
22g
(7%)
Protein
19g
(38%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
6g
Trans Fat
0.03g
Sodium
1354mg
(56%)
Potassium
596mg
(17%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
166IU
(3%)
Vitamin C
7mg
(8%)
Calcium
104mg
(10%)
Iron
16mg
(89%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Sodium | 1354mg | 56% |
| Potassium | 596mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 166IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 104mg | 10% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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