Then the last dish to the table was this kind of sizzling stew! She always brought it at the last minute, so all family members could enjoy it hot, as long as possible. Then my grandmother scooped rice from her huge cast iron pot into small individual bowls and my uncles and I helped her put the bowls on the table. My uncles set spoons, chopsticks, and side dishes on the table. One of my uncles unfolded the legs of the table, another cleaned the table with a wet cloth. My uncles took out a large circular wooden table. The table legs were folded, so several tables could be placed in the gap. Whenever she was ready to serve a meal, she said, “Open the table!” She had several different sizes of tables, stored between the rice chest and the wall. When she brought it home and made this stew for breakfast on a freezing cold day in the winter, it was always in the center of the table, sizzling and bubbling and making us all feel warm even before we tasted it! I used to follow her when she went shopping and she would buy a lump of kongbiji at a local tofu factory. I was fascinated with her kongbiji-jjigae ever since I first saw and tasted it. If anyone ever asked me which of my grandmother’s dishes was her most delicious, I will definitely say, “kongbiji-jjigae!”. In this recipe, we won’t make soy pulp that way, we’ll puree soybeans in a blender. What’s filtered is used for tofu and the the soy pulp left in the sack is kongbiji. Kongbiji is soy pulp, which is leftover from the process of making tofu. In that process the soaked soybeans are pureed and then filtered through a sack. Warm, creamy, nutty, and healthy, it’s the perfect stew for colder weather. The first thing that comes to mind when I think of this ground soybean stew is the sight and sound of it sizzling and bubbling in an earthenware pot in the cold winter, just like I used to have it growing up. I’m very happy to introduce this kongbiji-jjigae recipe to you today.
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