When winter knocks on your door with its freezing temperatures and coat of snow, stay in and find solace in the warmth of your home and this comforting Korean stew. The creamy and nutty notes of the okara marry with the spiciness and tanginess of the kimchi. It’s a centuries old recipe that still finds its place on modern Korean tables. By the way, did you know that kong means bean in Korean?
Cool fact : when you order delicious vegan scheese from The Arty Vegan website, they come delivered to your door, with an edible ice pack! Yes, edible! You will find a bag of okara, the by-product of tofu making, in a compostable bag. Defrost the okara and use it to make this Kongbiji Jjigae!