Korean Soy Pulp Stew (Okara with Aged Kimchi and Pork)
Biji jjigae is a stew made from soy pulp - the byproduct of tofu making - cooked with well-fermented aged kimchi and pork. The soy pulp gives the broth a thick, porridge-like consistency with a nutty undertone, while salted shrimp and perilla oil layer in depth. The tangy kimchi and rendered pork fat meld into the grainy texture, creating a hearty bowl that has been a staple of Korean home cooking for generations.
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Instructions
- 1
Heat perilla oil and stir-fry pork with garlic for 2 minutes.
- 2
Add kimchi and onion and cook 3 more minutes for aroma.
- 3
Add water and soy pulp, stirring well as it heats.
- 4
Simmer for 10 minutes on medium-low, stirring to prevent sticking.
- 5
Season with salted shrimp and simmer 2 more minutes.
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