Ground Soybean Stew (Kongbiji-jjigae)

Steps

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1. 1
   Wash the soy beans and soak them in cold water for at least 12 hours until they expand.
   ▶ ≈1:11
2. 2
   Prepare the kelp and anchovy base by gathering one square piece of dried kelp and seven dried anchovies.
   ▶ ≈1:23
3. 3
   Remove the heads and guts from the dried anchovies, then clean them thoroughly.
   ▶ ≈2:00
4. 4
   Place the cleaned anchovies in a mesh bag, add 4 cups water, cover, and boil over medium-high heat for 20 minutes to create the stock.
   ▶ ≈2:07
5. 5
   After the stock is ready, add 1 cup water and blend in the soy pulp until creamy.
   ▶ ≈2:42
6. 6
   Prepare all vegetables: one large green onion (or two regular ones), minced garlic, one green chili pepper, one red chili pepper, and half a cup pressed-down onion.
   ▶ ≈3:07
7. 7
   Heat sesame oil in a pot over medium-high heat, then add onion, garlic, and pork, stirring until the pork is no longer pink.
   ▶ ≈6:04
8. 8
   Add 1 teaspoon soy sauce and 1/4 teaspoon black pepper, stirring well.
   ▶ ≈6:33
9. 9
   Add the kimchi and stir-fry for 4 to 5 minutes until it becomes softer and its brine releases.
   ▶ ≈6:55
10. 10
    Pour in 1 and a half cups of the soy pulp stock and stir to combine.
    ▶ ≈8:46
11. 11
    Add the large green onion and green chili pepper. Let the stew boil without a lid, stirring gently until the soy pulp is fully cooked.
    ▶ ≈9:54
12. 12
    Season with shrimp sauce; alternatively use fish sauce or salt for vegetarians.
    ▶ ≈10:18
13. 13
    Add the red chili pepper just before serving, bring the stew to a bubble, and serve hot over rice.
    ▶ ≈11:06