This is a favorite dish from my childhood. I tried Maangchi’s version, and it is delicious: http://www.maangchi.com/recipe/kongbiji-jjigae.
I have adapted elements of Maangchi’s recipe to my family’s recipe: https://piglettedc.wordpress.com/2015/03/25/korean-pureed-soybean-stew-with-kimchi-and-pork-2/ First, I increased the dry soybeans from ½ cup to 2 cups, then soaked overnight in the fridge. I used 2 large bone-in pork chops (about 1 lb), which I cut into 1″ cubes and also included the bone for flavor. I increased the chopped kimchi to about 2 ½ cups. Second, I soaked 10 large (or 12 smaller) dried shiitakes in hot water for about 30 mins, then drained and set aside. Third, for the dried anchovy-kombu broth, I increased the amounts of each ingredient by 50% to yield 6 cups of broth. I sauteed the pork, sliced reconstituted shiitakes (see Note below), and chopped kimchi, then added the pureed soybeans. Only after that mixture started to simmer and reduce did I add the anchovy-kombu broth, one ladle as a time as needed. I also continued simmering the stew until the pureed beans no longer tasted chalky (cooking time was about 2 hours). Because the anchovy-kombu broth provided a lot of umami, I was able to substantially cut out added sodium, such as the Korean beef bouillon powder. (Aug. 2018)
Note: The reconstituted dried shiitakes may be easier to eat if diced, rather than sliced.
Cooking Adventures 