Kongbiji Jjigae (Okara Stew)
User Reviews
5
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
2 servings
-
Calories
280 kcal
-
Course
Main Course
-
Cuisine
Korean
Kongbiji Jjigae (Okara Stew)
Report
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.
Share:
Ingredients
Yuksu Broth
- 1 cup water more to add at the end
- 3 dried shiitake mushrooms
- 1 x4 kombu piece
Jjigae
- 1 tbsp neutral cooking oil generic cooking 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 soy sauce see Note 2, aka guk-ganjang soup soy sauce
- ½ cup okara packed 75 to 100g
- ¼ lb vegan beef (*optional; see Note 3)
Toppings
- 1 scallion diced
- 1 tsp sesame oil
- gochugaru to taste, aka Korean chili flakes
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
(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%)
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
9 reviews
Excellent
Other Recipes
You'll Also Love
