Kongbiji Jjigae Ground Soybean, Kimchi and Pork Rib Stew (6 Servings)

Rinse and soak soybeans in plenty of water in the refrigerator for 6–8 hours. Rub off floating skins and drain.

Bring ribs, ginger, onion, scallion white, 1 tbsp soup soy sauce and 4 cups water to a boil. Skim, cover and simmer for 25–30 minutes until tender.

Reduce broth to about 2–2½ cups and discard aromatic vegetables. Use a 4–5-quart pot to prevent the bean mixture overflowing.

Add 225 g cut kimchi, ½ cup kimchi juice, 1 tbsp garlic and optional gochugaru; boil 5–6 minutes over medium-high.

Blend approximately 2¼ cups soaked beans with 2–2½ cups cold water until creamy. Do not taste uncooked bean purée.

Add bean purée and simmer uncovered over medium-low for 12–15 minutes, gently stirring and watching for boil-over until beans are completely cooked.

Add two chopped scallions during the final 2–3 minutes; verify pork is fully cooked and tender. Taste and add salt or pepper only as needed.

Serve hot as six portions. Chill within two hours, eat within 3–4 days or freeze, and reheat leftovers to 74°C.