Kongbiji-tang (Soybean Pulp Kimchi Pork Soup)
Quick answer
- Total time
- 50 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Kongbiji-tang is a thick, porridge-like Korean soup made from ground soybean pulp-the byproduct of tofu production-simmered with pork and aged kimchi.
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The soy pulp gives the broth a creamy, almost grainy body and a pronounced nuttiness that coats the palate. Minced pork renders its fat into the liquid, adding a meaty richness, while the kimchi contributes a sharp acidity that cuts through the heaviness and keeps the flavor lively. Anchovy stock serves as the liquid base, layering an additional umami dimension beneath the soy and pork. The soup is seasoned with soup soy sauce, garlic, and finished with a swirl of sesame oil. It is a winter staple in Korean households, prized for its warmth and substance. The thick texture means it clings to rice rather than flowing around it, making each bite dense with flavor.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Finely chop 200 g aged kimchi and press 250 g ground pork with paper towels to remove excess moisture.
Loosen any compacted soy pulp with a spoon so it disperses smoothly later instead of dropping into the soup in heavy clumps.
- 2Control
Set a pot over medium heat and add 1 tablespoon sesame oil.
Add the pork and 1 tablespoon minced garlic, then stir-fry for 3 to 4 minutes until the meat loses its pink color and the garlic smells savory, not browned.
- 3Heat
Add the chopped kimchi and keep the heat at medium.
Cook for about 3 minutes, stirring across the bottom, until the kimchi edges soften and the oil in the pot turns lightly red, which helps the sour flavor round out.
- 4Control
Pour in 900 ml anchovy broth and bring it to a boil over high heat.
When it bubbles strongly, add 500 g soy pulp in portions, stirring down to the bottom each time so the pulp loosens evenly.
- 5Control
Once it returns to a boil, lower the heat to medium-low and simmer for 15 minutes.
Stir every 2 to 3 minutes, scraping the bottom of the pot, because soy pulp thickens quickly and scorches before it looks dry on top.
- 6Season
Season with 1 tablespoon soup soy sauce and taste the broth.
If the kimchi tastes too sharp, add only a tiny pinch of sugar, then turn off the heat when the soup is thick, nutty, and spoonable.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Soybean pulp thickens the base and provides a deep, creamy character.
- Finish cue
- Season with 1 tablespoon soup soy sauce and taste the broth.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 7 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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