Introduction

Kongbiji (콩비지) is a thick, creamy soybean pulp used in Korean home cooking, best known for kongbiji-jjigae – a rustic, porridge-like stew with sour kimchi and pork. Traditionally it is made by grinding soaked soybeans, but the word is also used for the pulp left over after making tofu or soy milk (biji, known in Japan as okara). Either way, it is an inexpensive, protein-rich ingredient with a mild, nutty flavor. It is a close relative of yubu and other soybean foods.

Kongbiji at a Glance

What it is

• Ground soybeans or soybean pulp left from tofu making

Main ingredients

• Soaked soybeans (and water)

Taste

• Mild, nutty and creamy with a soft, slightly grainy texture

Main uses

• Kongbiji-jjigae, soybean pancakes (biji-jeon), adding body to soups and stews

What is Kongbiji Made Of?

Kongbiji is simply soybeans. For the traditional version, dried soybeans are soaked overnight and blended with a little water into a thick, creamy paste – nothing is strained out, so it is rich and filling. Types you’ll find:

• Ground whole soybeans (gan kong): creamiest and most flavorful; best for jjigae.
• Tofu pulp (biji / okara): drier and lighter, often sold cheaply by tofu shops.
• Frozen kongbiji packs: ready-to-use ground soybeans sold at Korean markets.
• Black soybean kongbiji: made with seoritae or other black soybeans for a deeper taste.

What Does Kongbiji Taste Like?

Raw kongbiji tastes beany. Once cooked, it turns soft, nutty and slightly sweet, with a texture somewhere between thick soup and porridge. In jjigae, it soaks up the sourness of kimchi and the richness of pork, making a mellow, comforting stew that is only mildly spicy.

Popular Korean Dishes That Use Kongbiji

Kongbiji-jjigae

A thick stew of soybean pulp, kimchi and pork – the signature dish.

Biji-jeon

Savory pancakes made from soybean pulp mixed with kimchi or vegetables.

Biji-tang

A milder, soupier soybean stew, sometimes made with pork bones.

Easy Kongbiji-jjigae Recipe (Serves 3)

Ingredients

• 1 cup dried soybeans (soaked 8–12 hours) or 400 g (14 oz) store-bought kongbiji
• 150 g (5 oz) pork belly or shoulder, thinly sliced
• 1 cup sour kimchi, chopped, plus 2 tbsp kimchi juice
• 2 cups anchovy stock or water, 1 tsp minced garlic, 1 green onion
• 1 tsp sesame or perilla oil, 1 tsp gochugaru (optional)
• Salt or saeujeot (salted shrimp) to season

Instructions

1. If using dried beans, rub off some of the loose skins, then blend the soaked beans with 1 cup water until creamy but slightly textured. Set aside.
2. Heat the oil in a pot and stir-fry the pork until no longer pink. Add the kimchi, garlic and gochugaru and stir-fry 3 minutes.
3. Pour in the stock and kimchi juice, bring to a boil and simmer 10 minutes.
4. Spoon the ground soybeans on top without stirring. Reduce the heat to low, cover and cook 10–15 minutes, until the soybeans are fully cooked and fluffy. Stir gently only near the end so it doesn’t stick or boil over.
5. Season with salt or saeujeot, top with green onion and serve hot with rice and a little soy-chili sauce.

Tip: Raw soybeans must be cooked thoroughly – simmer until the beany smell is gone. Cook on low heat because kongbiji foams and boils over easily.

Where to Buy Kongbiji

Fresh or frozen kongbiji is sold near the tofu at Korean markets. Dried soybeans for making your own are widely available online.

United States

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Amazon
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Canada

Search dried soybeans on Amazon.ca

Europe

Search dried soybeans on Amazon.co.uk

How to Store Kongbiji

Fresh kongbiji spoils quickly: refrigerate and use within 1–2 days. For longer storage, freeze it in flat bags in single portions for up to 1 month and add it to the stew straight from frozen. Cooked kongbiji-jjigae keeps 2 days in the fridge.

Kongbiji FAQ

Is kongbiji the same as okara?

Partly. Okara is the pulp left after making soy milk or tofu. Koreans also call that biji, but traditional kongbiji for jjigae is made from whole ground soybeans and is creamier.

Can I make kongbiji-jjigae vegetarian?

Yes. Skip the pork, use kelp or mushroom stock and add mushrooms for extra flavor.

Why does my kongbiji-jjigae taste beany?

It probably needs more cooking. Simmer covered on low until the soybeans taste nutty, not raw.

Is kongbiji healthy?

Soybeans provide plant protein and fiber, so kongbiji is a filling, nourishing ingredient as part of a balanced diet.

Conclusion

Kongbiji is humble, cheap and wonderfully comforting – a spoonful of creamy soybean stew with kimchi is pure Korean home cooking. For another soybean classic, see our doenjang guide.