Bijijjigae (Soy Pulp Stew) recipe - ingredients, nutrition and when to eat it
A thick stew made by simmering soybean pulp with kimchi and pork. The hearty soybean flavor pairs beautifully with the tangy, spicy kimchi, making it…
A thick stew made by simmering soybean pulp with kimchi and pork. The hearty soybean flavor pairs beautifully with the tangy, spicy kimchi, making it especially satisfying with warm rice on a cold day.
Vegetables · 30 minutes to cook
Tips: After adding the soybean pulp, stir frequently over medium-low heat because it can easily stick to the bottom of the pot.
Tips: Adjust the amount of salted shrimp at the end according to how fermented the kimchi is.
Tips: Add a few drops of perilla oil just before serving to bring out a rich, nutty aroma.
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Ingredients (1 serving)
- Soybean pulp — 150 g
- Aged kimchi — 70 g
- Pork shoulder — 60 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 5 g
- Korean red pepper flakes — 3 tsp
- Salted shrimp — 5 g
- Cooking oil — 5 g
- Water — 300 ml