Kong Biji is a traditional Korean ground soybean stew. It’s full of nutrition and packed with its signature flavor combination of nuttiness and spiciness. We recommend having it over steamed rice so that you can enjoy the sweetness of the rice, which adds to the savory tastes of the stew. The dish is warm, creamy, and has a distinct texture that lies somewhere between oatmeal and grits. The thickness and coarseness of the stew come from ground soybeans, and ultimately define its uniqueness. Traditionally, Kong Biji was made with soybean leftovers from making tofu. Soybeans would be soaked, expanded, and softened to go through a pureeing process. Then after, they would get filtered to produce one liquid batch that gets made into tofu, and another solid batch that is kong biji. If the soybeans are too fine, this dish would not be done properly. Just the perfect mix of soup and its solid elements make this stew special. The other key ingredient is kimchi, which gives a spicy, sour, and savory punch to this rich, delicious, and healthy meal. Have it for lunch, and you will be good to go!
Posted on 4/18/2019