Biji Jjigae

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Jon Ngo


The Broth

  • 700
    ml Water
  • 2
    Pieces Dasima
  • ¼
    Cup Myeolchi

The Ingredients

  • 1
    tbsp. Soy Sauce
  • 200
    grams Pork Belly
  • 350
    ml Water
  • 1
    Green Chili Pepper
  • 1
    Korean Leek
  • 2
    tbsp. Sesame Oil
  • 200
    grams Kimchi
  • 1.5
    tbsp. Gochugaru
  • 1
    tbsp. Saeu-jeot
  • ¾
    Cup Dried Soybeans
  • 1
    tbsp. Garlic
  • 1
    Red Chili Pepper


This is the recipe for one of my favorite Korean stews: Biji Jjigae. To me, it’s the ultimate comfort dish.
Rinse and soak ¾ Cup Dried Soybeans for at least 3 hours (or overnight). When ready, rub the beans with your fingers to remove the husks and pour out the husks that rise to the top. Repeat this process to remove as many husks as possible. Then, finely grind the soaked beans in350 ml Water until it becomes creamy.
Pour 700 ml Water into a small pot. Add ¼ Cup Myeolchi (Dried Anchovies) and 2 Pieces Dasima (Dried Kelp). Increase the heat to high then bring to a boil. Once boiling, reduce heat to medium and simmer. After 8 minutes, remove Myeolchi and Dasima then set aside. About 500ml of broth will remain.
Prepare 1 Korean Leek by chopping off the green leaves and slicing off the end of the white part. Then, slice the remaining stem (diagonally) into thin strips. If using Green Onion or Scallions, follow the same steps but since these are smaller than Korean Leeks, you can use 2-3 stalks.
Slice 1 Red Chili Pepper (diagonally) and 1 Green Chili Pepper (diagonally) into thin strips.
Prepare 1 tbsp. Garlic (minced)
On a stovetop, pour 2 tbsp. Sesame Oil into a 4 quart pot over medium heat.
Once the oil starts to heat up, add 200 grams Pork Belly into the pan. Grill the pork for 3mins until it is mostly white and no longer raw (pink) on the outside.
Add 200 grams Kimchi (chopped) and continue to cook for 5mins or until the Kimchi softens.
Add 1.5 tbsp. Gochugaru (Korean red pepper powder)
Add 500ml of Anchovy Kelp Broth. Increase the heat to medium-high and bring to a boil.
Add Ground Soybeans. Reduce the heat to medium-low and simmer for 10mins.
Add 1 tbsp. Saeu-jeot (Salted Fermented Shrimp), 1 tbsp. Soy Sauce, 1 tbsp of Minced Garlic
Add the slices of Red Chili Pepper, Green Chili Pepper, and Korean Leek into the broth and mix well. Continue to cook for 1min.
Serve in a stone bowl or clay pot (if available) and enjoy! Biji jjigae is best enjoyed with rice and kimchi.
Jon Ngo's avatar
This is the recipe for one of my favorite Korean stews: Biji Jjigae. To me, it’s the ultimate comfort dish.