Kongbiji Stew (ground soybean stew) recipe - ingredients, nutrition and when to eat it
This thick, nutty stew simmers ground soybeans with pork and kimchi. It is delicious with hot rice on a chilly evening, while the tangy kimchi brightens the…
This thick, nutty stew simmers ground soybeans with pork and kimchi. It is delicious with hot rice on a chilly evening, while the tangy kimchi brightens the appetite.
Soups & stews · 25 minutes to cook
Nutrition (per 586g serving): 270.6 kcal · protein 22g · carbohydrate 18.5g · fat 12.6g · sodium 553.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After adding the ground soybeans, stir frequently over medium-low heat because they can easily stick to the bottom.
Tips: If the kimchi is too sour, add a little more onion to mellow the flavor.
Tips: Let the stew stand for 3–5 minutes after cooking to thicken the broth a little more.
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Ingredients (1 serving)
- Soybean pulp — 150 g
- Ground pork — 50 g
- Napa cabbage kimchi — 80 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 5 g
- Korean chili flakes — 3 g
- Sesame oil — 3 g
- Water — 250 ml