Kongbiji Jjigae is a traditional Korean stew that boasts a rich flavor profile, combining elements of sourness, spiciness, and umami. The name “Kongbiji” translates to ‘cucumbers’ in English, highlighting the dish’s primary ingredient – young, tender cucumbers. This hearty stew is typically simmered with a variety of ingredients, making each bowl a delightful blend of textures and flavors.
Recipe for Kongbiji Jjigae:
Ingredients:
1. 4 cups young, tender cucumbers (about 2 large ones), sliced into half-moon shapes
2. 1 lb pork belly, cut into bite-sized pieces
3. 6 dried red chili peppers (optional, for heat)
4. 1 medium onion, thinly sliced
5. 3 cloves garlic, minced
6. 1 large ongchi (Korean radish), peeled and cut into chunks
7. 2 green onions, chopped
8. 1 small zucchini, cut into chunks (optional)
9. 4 cups water or beef broth
10. 3 tablespoons soy sauce
11. 2 tablespoons gochujang (Korean chili paste), adjust to taste
12. 1 tablespoon sugar
13. Salt and pepper to taste
14. 2 tablespoons vegetable oil
15. Optional additions: tofu, mushrooms, or seafood like shrimp or clams for extra flavor
Instructions:
- Prep Ingredients: Wash and slice the cucumbers into half-moon shapes. Cut the pork belly into bite-sized pieces. If using dried chili peppers, soak them in warm water until softened (about 20 minutes), then cut into half lengthwise.
Cook Pork: Heat a large pot or Dutch oven over medium heat. Add the vegetable oil, then add the pork belly pieces. Stir-fry the pork until it’s no longer pink (about 5 minutes). Remove from the pot and set aside.
Sauté Vegetables: In the same pot, add a bit more oil if needed, then sauté the onion slices until they become translucent and slightly golden (around 3-4 minutes). Add the minced garlic and cook for another minute until fragrant.
Add Cucumbers: Return the pork to the pot along with sliced cucumbers, ongchi chunks, and any optional vegetables like zucchini. Stir well to combine.
Make Broth: In a separate bowl, mix together water (or broth), soy sauce, gochujang, sugar, salt, and pepper until the sugar is fully dissolved.
Simmer Stew: Pour the broth mixture over the ingredients in the pot. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 20-30 minutes, or until vegetables are tender and flavors meld together.
Finishing Touches: About 5 minutes before serving, add the chopped green onions and soaked chili peppers (if using). If you’re including tofu or seafood, add them now and cook until heated through.
Serve Hot: Ladle Kongbiji Jjigae into bowls and enjoy hot, preferably with steamed rice on the side. This stew is best when served immediately, but leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
This dish is a perfect blend of fresh cucumbers’ crispness and the warmth from the spicy broth, making it a comforting meal any time of year.
Text model: granite3.2
Image model: MoxieFlux1DS
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