Ground soybean Stew Meal prep

This recipe is a popular one that has garnered over 600,000 views !📺

Kongbiji jjigae, or soybean curd stew, holds a special place in the hearts of many Koreans, evoking a deep sense of nostalgia. This comforting dish is crafted from finely mashed soybeans, resulting in a rich, creamy texture that warms the soul.

On rainy days, the thought of kongbiji jjigae transports me back to my childhood, recalling my grandmother chopping kimchi and preparing a spicy soybean stew that filled the house with warmth. It’s a simple yet hearty meal that’s often enjoyed during family gatherings, reminding us of those cherished moments spent together.

Recently, when my daughter and her friend decided to try making this dish during their visit, I watched them recreate the nostalgic flavors with excitement. Their enthusiasm paid off—the recipe gained incredible popularity, reaching over 600,000 views on Reels! 😆

The inspiration for this dish came from the YouTuber “Mom’s Homemade Flavors.” Before discovering her method, I once drove three hours just to buy soy pulp (biji) for the stew. Now, thanks to her meal prep technique, I can easily make kongbiji jjigae in a healthier, more convenient way. It’s always ready when I need it, allowing me to share this beloved comfort food with my family whenever they crave it.

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🛒 Ingredients (10 servings)

• 3 lb pork shoulder or butt, sliced

• 2 cups dried soybeans

• Kimchi (1.5 times the weight of the pork)

• Minced garlic

• Ginger (⅓ the amount of garlic)

• Korean red pepper powder (gochugaru) to taste

• 5 tbsp fish sauce

- Soybeans https://a.co/d/eMLLW3j

- Red pepper powder https://a.co/d/7SuBX7K

- Fish Sauce https://a.co/d/5S2v4bn

- Meal prep containers 16oz https://a.co/d/iRlgRjF-Korean clay pot https://amzn.to/40SLYGg

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👩🏻‍🍳 Recipe

1. Sort the Soybeans: Remove any bad soybeans and rinse them thoroughly.

2. Soak the Soybeans: Place the soybeans in water and soak for about 12 hours.

3. Prepare the Ingredients: Slice the pork into thin pieces and cut the kimchi into bite-sized pieces.

4. Stir-fry the Pork: Heat oil in a pan and stir-fry the pork until it’s lightly cooked.

5. Add Aromatics: Add minced garlic and ginger to eliminate any odor.

6. Add Kimchi and Seasoning: Add the chopped kimchi, gochugaru, and fish sauce to the pan, and stir-fry for about 7 minutes.

7. Blend the Soybeans: Drain the soaked soybeans and blend them with water until you reach your desired consistency, whether smooth or chunky.

8. Pack for Freezing: Divide the stir-fried pork, kimchi, and blended soybeans into freezer-safe containers.

9. Prepare for Eating: When ready to enjoy, place the mixture into a pot, add water to cover about two-thirds of the contents, and simmer. Adjust the seasoning with salt or fish sauce to taste.

📌 Tips

• If you can’t find dried soy beans in the U.S., use canned chickpeas. They work well as a substitute. Chickpeas: Link

• For a vegan option, replace pork with stir-fried shiitake mushrooms. Use vegetable stock cubes and Yondu seasoning instead of fish sauce.

Yondu seasoning: Link

• Sour, well-fermented kimchi works best. If it’s not sour enough, add a little vinegar to mimic the flavor.

• For chunkier stew, blend the soybeans less finely.

• If slicing pork is difficult, freeze it for about 4 hours to firm it up. Smaller pieces require less freezing time.

This meal prep makes it easy to enjoy biji jjigae anytime!