I’m very happy to introduce this kongbiji-jjigae recipe to you today. The first thing that comes to mind when I think of this ground soybean stew is the sight and sound of it sizzling and bubbling in an earthenware pot in the cold winter, just like I used to have it growing up. Warm, creamy, nutty, and healthy, it’s the perfect stew for colder weather.
Kongbiji is soy pulp, which is leftover from the process of making tofu. In that process the soaked soybeans are pureed and then filtered through a sack. What’s filtered is used for tofu and the the soy pulp left in the sack is kongbiji. In this recipe, we won’t make soy pulp that way, we’ll puree soybeans in a blender.
Read More at www.maangchi.com