How to make delicious kongbiji jjigae, perfect for a winter day. Full recipe, photos, comments, and stories are on my website: www.maangchi.com Yield: 4 servings Cooking time: 40 minutes Ingredients: soy beans, pork, kimchi, green onions, garlic, red chili pepper, green chili pepper, fish sauce,sesame oil, dried shiitake mushrooms, dried anchovies, dried kelp Directions: 1.Soak ½ cup dried soy beans in cold water overnight (at least 12 hours). 2. Rinse and drain the soaked soy beans. (They will expand to more than 1 cup) 3.Make stock: In a thick bottomed pot, add 4 cups water, 3 dried shiitake mushrooms, 8 large dried anchovies (after removing the guts), and 4×5 inch pieces of dried kelp. Bring to a boil for 20 minutes over medium high heat. 4.Take the mushrooms out of the stock and chop them into small pieces. Set aside 5.Blend 1 cup of soaked soybeans with 1 cup of water until it turns creamy. 6.Chop about 4 oz pork and set aside 7.Chop 1 cup of kimchi 8.Place a heavy bottomed pot (7-8 cups) on the stove and heat it up. *tip: It's usually cooked in either a stone bowl or an earthenware bowl 9.When the stone pot has heated up, drizzle ½ -- 1 tbs sesame oil and add 2 cloves of minced garlic. Stir for 10 seconds. 10.Add chopped pork, mushrooms, kimchi, and keep stirring for a few more minutes. 11.Add 2 cups of stock and close the lid. 12.Bring to a boil over medium heat for about 2 minutes. *tip: the stew will boil over easily, so watch out! If it boils over, lower the ...
http://www.youtube.com/watch?v=LIzIyN3Jsh0&hl=en
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