Biji Jjigae Recipe & Video
Hey everyone! Today, I’m thrilled to share with you one of my favorite comforting dishes, Biji Jjigae. This hearty Korean soup, packed with protein and flavor, is perfect for any day you need a warm, nourishing meal.
Have You Ever Tried Biji Jjigae?
Although this dish suits cold days, I’ve been craving something warm because I’m feeling worn out from the AC. Usually, Biji Jjigae is made with the leftover pulp from making tofu, but I prefer making it by grinding the beans myself.
Biji Jjigae is a high-protein, flavorful soup that’s perfect for a nutritious meal. You can eat it by itself or pair it with warm rice. 🍚
Ingredients
Biji Jjigae:
- 2 cups dry soybeans, soaked in water overnight (approximately 4 cups soaked beans)
- 2 tbsp sesame oil
- 1/2 onion, large diced
- 7-8 shiitake mushrooms, chopped
- 8 oz radish, cut into bite-sized pieces
- 2 cups chopped kimchi
- 3-4 cloves garlic, chopped (approximately 1 tbsp)
- 3 tbsp gochugaru
- 3 tbsp yondu or 3 tsp chicken bouillon or mushroom seasoning
- 3 tbsp Korean soup soy sauce
- 3 green onions, chopped
- 1 Serrano pepper, sliced (optional)
Instructions
1. Prepare the Soybeans:
Rinse and soak 2 cups of dried soybeans in water overnight. Drain and rinse the soaked soybeans. In a pot, add the beans and enough water to fully submerge them. Bring it to a boil, then continue boiling for about 5 minutes.
Drain the beans and remove the bean skins. Blend the boiled soybeans with enough cold water to cover them by about 1 inch until smooth. Set aside.
2. Cook the Vegetables:
Heat a large pot over medium heat and add the sesame oil. Add the onion, shiitake mushrooms, radish, kimchi, garlic, gochugaru, yondu (or chicken bouillon/mushroom seasoning), and soy sauce. Stir-fry everything together until the vegetables have absorbed the seasonings and softened about 8 to 10 minutes.
3. Add the Soybeans:
Pour in the blended soybeans and 1 cup of water (rinse the blender jar with water to get most of the soybeans). Stir well and continue cooking over medium heat until it reaches a soft boil, about 10 minutes, stirring frequently to prevent the bottom from burning.
4. Finish the Dish:
Stir in the green onions and Serrano pepper (if using). It’s ready to serve! You can enjoy this high-protein, authentic Korean soup by itself or with a bowl of warm rice. Enjoy!
Health Benefits of Soybeans
Soybeans are packed with protein, which helps build and repair tissues. They are also rich in fiber, which aids digestion and keeps you feeling full longer. Soybeans contain essential vitamins and minerals like iron, calcium, and vitamin C, making them a great addition to a healthy diet.
This dish is also loaded with vegetables, making it not only delicious but also a nutrient-dense meal. The kimchi adds probiotics for gut health, and the shiitake mushrooms offer immune-boosting benefits.
Try this recipe, and let me know how you like it in the comments below. Happy cooking!
Biji Jjigae Recipe
- Total Time: 8 hrs 30 mins
- Yield: 4 1x
Description
Soybeans are packed with protein for tissue repair and growth, rich in fiber for digestion, and full of essential vitamins and minerals like iron, calcium, and vitamin C. This dish also includes nutrient-dense vegetables, with kimchi adding probiotics for gut health, and shiitake mushrooms offering immune-boosting benefits.
Ingredients
- 2 cups dry soybeans, soaked in water overnight (approximately 4 cups soaked beans)
- 2 tbsp sesame oil
- 1/2 onion, large diced
- 7–8 shiitake mushrooms, chopped
- 8 oz radish, cut into bite-sized pieces
- 2 cups chopped kimchi
- 3–4 cloves garlic, chopped (approximately 1 tbsp)
- 3 tbsp gochugaru
- 3 tbsp yondu or 3 tsp chicken bouillon or mushroom seasoning
- 3 tbsp Korean soup soy sauce
- 3 green onions, chopped
- 1 Serrano pepper, sliced (optional)
Instructions
- Prepare the Soybeans:
Rinse and soak 2 cups of dried soybeans in water overnight. Drain and rinse the soaked soybeans. In a pot, add the beans and enough water to fully submerge them. Bring it to a boil, then continue boiling for about 5 minutes. Drain the beans and remove the bean skins. Blend the boiled soybeans with enough cold water to cover them by about 1 inch until smooth. Set aside. - Cook the Vegetables:
Heat a large pot over medium heat and add the sesame oil. Add the onion, shiitake mushrooms, radish, kimchi, garlic, gochugaru, yondu (or chicken bouillon/mushroom seasoning), and soy sauce. Stir-fry everything together until the vegetables have absorbed the seasonings and softened about 8 to 10 minutes. - Add the Soybeans:
Pour in the blended soybeans and 1 cup of water (rinse the blender jar with water to get most of the soybeans). Stir well and continue cooking over medium heat until it reaches a soft boil, about 10 minutes, stirring frequently to prevent the bottom from burning. - Finish the Dish:
Stir in the green onions and Serrano pepper (if using). It’s ready to serve! You can enjoy this high-protein authentic Korean soup by itself or with a bowl of warm rice. Enjoy!
- Prep Time: 8 hrs
- Cook Time: 30 mins
