Kongbiji Jjigae Recipe | Nutritious Ground Soybean Stew

Kongbiji jjigae is a hearty stew made with a creamy purée of soaked soybeans. I've prepared it using this rich soybean base. Warm, nutty, and wholesome, it's a delicious dish that appeals to both vegans and non-vegans alike!

Ingredients
3/4 cup dried yellow soybean, or 1.5 cups soaked yellow soybean
1.5 cups water (for blending the soybeans)
100g or 3.5oz nappa cabbage
1/4 green onion
1/2 tablespoon sesame oil
1/2 teaspoon salt
Sauce
1tablespoon chopped green onion
3 tablespoons dark soy sauce
1 tablespoon light soy sauce
1 teaspoon gochugaru, Korean chili flakes
1 teaspoon toasted sesame seeds
1/2 tablespoon sesame oil
2 tablespoons water

Instructions
1.Cut the napa cabbage into bite-sized pieces.
2. Place the nappa cabbage into a pot, lightly season with salt, and set aside.
3. Chop the green onion and combine it with dark soy sauce, light soy sauce (or soup soy sauce), toasted sesame seeds, gochugaru (Korean chili flakes), water, and sesame oil. Mix.
4.Place the soaked soybeans into a blender cup, add water, and blend it.
 It should have a dropping texture, not too thick and not too runny.
5.Pour the soybean mixture over the cabbage and mix. Bring it to a gentle boil (in a medium-low heat) for about 5 minutes.
6. Add sliced green onion and stir occasionally to prevent it from sticking to the bottom and burning.
7.Add salt and drizzle in a bit of sesame oil
8.Turn off the heat and scoop it into a bowl and serve it with the prepared sauce on the side. Add a spoonful of the sauce when eating.