Kongbiji Jjigae

Kongbiji Jjigae is a comforting Korean stew made with silky ground soybeans, delivering a rich and hearty flavor perfect for breakfast. This vegetarian dish is not only nutritious but also packed with protein and fiber, making it an ideal start to your day.

Ingredients

• Soybeans - 150 grams
• Water - 800 ml
• Vegetable broth - 250 ml
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Green onion - 2 stalks, chopped
• Sesame oil - 1 tablespoon
• Soy sauce - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1 teaspoon (optional)

Steps

1. Soak the soybeans in water for at least 6 hours or overnight, then drain and rinse.
2. In a blender, combine the soaked soybeans and 800 ml of water. Blend until smooth and creamy.
3. Pour the blended soybean mixture into a pot and add vegetable broth. Bring to a gentle boil over medium heat, stirring frequently.
4. In a separate pan, heat sesame oil over medium heat. Add diced onion and garlic, sautéing until fragrant and the onion is translucent.
5. Add diced carrot and zucchini to the pan, cooking for another 5-7 minutes until the vegetables are tender.
6. Pour the sautéed vegetables into the pot with the soybean mixture. Stir well to combine.
7. Season the stew with soy sauce, salt, black pepper, and red pepper flakes if using. Simmer for an additional 10 minutes.
8. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 320
• Protein: 18 g
• Carbs: 40 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.8 L

Health Benefits

• High in protein from soybeans, which is essential for muscle repair and growth.
• Rich in dietary fiber, promoting healthy digestion and maintaining stable blood sugar levels.

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