Ground soybean stew - Kongbiji jigae

When it's chilly in the winter, I always remember my mother's ground soybean stew, because it is always delicious and soybean is a good nutritious food with a lot of protein.
It is a stew that is made with a creamy puree of soaked soybeans, so it's very smooth and easily digested. Because of this, it's enjoyed by children and adults of all ages.
Let's get started!

Ingredients
1 C                                              dried soybean
1/2 C                                           ground pork
1/2 C                                           napa cabbage, sliced bite size
1/2 C                                           dried anchovies
4 inch x 4 inch                              dried kelp
1 t                                               fish sauce
1/2 T                                            minced garlic
1 t                                                sesame oil
1 T                                               chopped green onion
salt to taste

Directions
Clean and soak soy beans in cold water for 6 hours or more.
Rinse and drain soy beans.
Make a broth, take 4 cups water add dried anchovies and dried kelp in a pot, then bring to boil for 15-20 minutes over medium high heat then remove the anchovies and kelp and set aside.
Peel soaked soybeans and blend 1 C soybeans with 2/3 C of water until it turns creamy.
In a clean pan, heat up sesame oil and add garlic then stir for 10- 15 seconds.
Add pork and stir fry for a few minutes.
Add 3 C of broth and cover with a lid and bring to boil over medium heat for 4-5 minutes.
Pour the creamy soybean mixture into the pot and reduce the heat. Do not stir.
Let it cook partially covered for 2-3 minutes.
Season with fish sauce or salt.
Sprinkle with chopped green onion before serving.

Enjoy!

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