Ingredients with Measurements:
- 1 lb ground pork
- 1 cup kongbiji (ground soybean paste)
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 4 cups chicken or pork broth
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 2 green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the ground pork over medium-high heat until fully cooked. Drain any excess fat and set aside.
2. In the same pot, sauté the chopped onion and minced garlic until fragrant and translucent.
3. Add the kongbiji, gochujang, and gochugaru to the pot and stir until well combined.
4. Pour in the chicken or pork broth and stir until the mixture is smooth and well combined.
5. Add the cooked ground pork back into the pot and stir until well combined.
6. Add the soy sauce, sesame oil, sugar, salt, and pepper to taste. Stir until well combined.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes.
8. Garnish with chopped green onions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning the ground pork
- Low heat for simmering the stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 22g
- Carbohydrates: 10g
- Protein: 28g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of ground pork
- Miso paste can be used instead of kongbiji
- Beef or vegetable broth can be used instead of chicken or pork broth
- Brown sugar can be used instead of white sugar
Variations:
- Add sliced mushrooms, tofu, or vegetables such as zucchini or spinach for a heartier stew
- Use seafood such as shrimp or clams instead of pork for a different flavor profile
- Add a beaten egg to the stew for a creamier texture
Tips and tricks:
- Make sure to fully cook the ground pork before adding it back into the stew
- Use a wooden spoon or spatula to stir the stew to prevent the kongbiji from sticking to the bottom of the pot
- Adjust the spiciness level by adding more or less gochujang and gochugaru
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the stew in a pot over low heat until heated through
Presentation ideas:
- Serve the stew in individual bowls with a sprinkle of chopped green onions on top
Garnishes:
- Chopped green onions
Pairings:
- Serve with a bowl of steamed rice and banchan (Korean side dishes)
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed vegetables
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out
- If the stew is too thin, let it simmer for a longer period of time to thicken it up
Food safety advice:
- Make sure to fully cook the ground pork to prevent any foodborne illnesses
Food history:
- Kongbiji jjigae is a traditional Korean stew made with ground soybeans and often served as a comfort food during the winter months
Flavor profiles:
- Spicy, savory, and creamy
Serving suggestions:
- Serve hot as a main dish for lunch or dinner
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Region: Korean