Biji JjigaeTruly Incredibly Savory ' ' Recipe!

Ingredients−2servings+

• Soybean pulp500g
• Well-fermented kimchi1.5 cups
• Cooking oil1 tablespoon
• Pork shoulder300g, finely chopped
• Water500ml
• Onion1/2
• Large green onion1/2 stalk
• gochugaru (Korean chili flakes)1 tablespoon
• Minced garlic1 tablespoon
• Salted fermented shrimp1/2 tablespoon
• fish sauce1 tablespoon

Directions▶ Start cooking

1. Finely chop the well-fermented kimchi and prepare 1.5 cups.
2. Drizzle 1 tablespoon of cooking oil in a pot.
3. Add 300g of finely chopped pork shoulder and stir-fry well.
4. Add 1.5 cups of kimchi and stir-fry together.
5. Add 500ml of water.
6. Add 500g of soybean pulp.
7. Finely chop 1/2 onion and 1/2 stalk of large green onion and add them in.
8. Add 1 tablespoon of gochugaru (Korean chili flakes), 1 tablespoon of minced garlic, 1/2 tablespoon of salted fermented shrimp, and 1 tablespoon of fish sauce, then stir well.
9. Once it boils, reduce the heat to medium and simmer for 10 minutes.⏱ 10m
10. Stir occasionally while simmering.

Tips

• The simmering time is important for Biji Jjigae.
• Even if there are black specks like black sesame seeds in the soybean pulp, they are just parts of the soybean, so you can eat it with peace of mind.
• If the soybean pulp is simmered for too long, it can become chalky, and if not simmered enough, it can taste fishy, so simmering over medium heat for about 10 minutes is appropriate.
• If you don't stir occasionally while simmering, it might burn.

You might also like

Fail-Proof Tender Braised Short Ribs (Sogalbijjim)Perfectly Remove Fishy Odor! Restaurant-Style Braised Beltfish RecipeSaury Kimchi StewChewy Braised Dried Pollock (Kodari Jorim) RecipeBaek Jong-won's Super Simple Pork Kimchi StewBaek Jong-won's Doenjang Jjigae Recipe