Kongbiji-tang (Soybean Pulp Kimchi Pork Soup)
Quick answer
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.
What makes this special
- Soybean pulp thickens the base and provides a deep, creamy character.
- Soybean pulp thickens the broth and wraps it in nutty richness
- Fermented kimchi acidity cuts through soybean's heaviness
Key ingredients
Core cooking flow
- 1 Finely chop 200 g aged kimchi and press 250 g ground pork with paper towels to remove excess moisture.
- 2 Set a pot over medium heat and add 1 tablespoon sesame oil.
- 3 Add the chopped kimchi and keep the heat at medium.
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. 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.
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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Kimchi-dwaejigogi-guk starts by stir-frying pork shoulder and well-fermented sour kimchi together in perilla oil. The pork is cooked first until its fat renders fully, then chili flakes join the pan for three more minutes of cooking alongside the kimchi. This initial stir-fry step is what gives the soup its depth - the caramelized kimchi acidity and rendered pork fat fuse into a base that a plain simmered broth cannot replicate. Water and sliced onion are added and simmered for fifteen minutes, then blocks of firm tofu go in near the end, soaking up the spicy, ruddy broth and providing a soft contrast to the chewy pork. The soup has considerably more liquid than a jjigae, making it well suited for pouring over rice in a bowl. Kimchi that has fermented longer delivers more lactic tang and a more complex broth. Pork belly can replace shoulder for a richer, fattier result.
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