Korean Ground Soybean Stew

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A comforting, creamy Korean stew built around fresh ground soybeans (kongbiji), simmered with pork and seasonal vegetables in a savory anchovy broth. The pureed soybeans give the soup a naturally rich, velvety texture without any dairy.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 20 gCarbs
• 5 gFiber
• 4 gSugar
• 24 gProtein
• 780 mgSodium
• 860 mgPotassium
• 120 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the stew

• 2 cups fresh ground soybeans (kongbiji)
• 6 cups anchovy stock or water
• 200 g pork belly or pork shoulder, thinly sliced
• 1/2 small napa cabbage, cut into bite-size pieces
• 1 medium potato, peeled and diced (1 cm)
• 1/2 medium onion, sliced
• 1/2 small zucchini, sliced into half moons
• 3 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp salt, plus more to taste
• 1 tsp toasted sesame oil

For serving

• 2 green onions, thinly sliced
• 1 tbsp perilla oil or toasted sesame oil
• Steamed short-grain rice
• 1 small bowl of kimchi

Directions

1. Prepare the anchovy stock: combine 10 g of dried anchovies and 1 piece of dried kelp with 7 cups of water in a pot, simmer 10 minutes, then strain.
2. In a heavy pot or Korean stone bowl, combine the anchovy stock, ground soybeans, sliced pork, potato, onion, and garlic. Bring to a boil over medium-high heat, skimming any foam that rises.
3. Reduce heat to medium and simmer 8 minutes until the potato is just tender and the stew looks creamy and pale.
4. Add the napa cabbage and zucchini, then season with soy sauce and salt. Simmer another 4-5 minutes until the vegetables are softened but still bright.
5. Stir in the toasted sesame oil and taste for seasoning, adjusting with more salt as needed.
6. Ladle the stew into bowls, drizzle each with perilla oil, and scatter the green onions on top.
7. Serve immediately with steamed rice and kimchi on the side; the stew is best eaten piping hot while the soybean cream is at its silkiest.

Cook’s Notes

• Fresh ground soybeans can be found at Korean markets; if unavailable, blend 1 cup of cooked soybeans with 1 cup of water until smooth and use that as a substitute.
• For a spicier version, add 1 tbsp gochugaru (Korean chili powder) with the vegetables in step 4; classic versions are mild, letting the nutty soybean flavor shine.
• A Korean stone bowl (ttukbaegi) keeps the stew bubbling at the table; preheat it over a burner for 2 minutes before ladling in the stew for an extra toasty base.
• Do not boil the stew vigorously after adding the soybeans, or the cream can separate and turn grainy; keep it at a gentle simmer.

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