5.0 from 9 votes
Kongbiji Jjigae (Okara Stew)
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 2 servings
Calories: 280 kcal
Course:
Main Course
Cuisine:
Korean
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).
Cup of Yum
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
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
% 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.