Vegan Biji-jigae (Okara stew) Recipe
I hope everyone is having a great Saturday morning! We worked on our garden some last week and this week, and we can’t wait for the weather to get warmer so we can take pictures of our garden and share them with you!
Anyhoo, I want to talk about biji today! We’ve previously blogged about making homemade soy milk – we really think the soy milk maker was one of our very best purchases in 2010. We highly recommend getting one if you drink soy milk (or almond, rice, oat milk). We love using organic soy beans with no additives. And occasionally we’ll throw in some nuts, rice or oats to make it interesting!
Another thing that we love about making our own soy milk is that we get leftover biji (okara) from making soy milk. Biji actually has more fiber, protein and calcium than soy milk or tofu. You can use biji for all sorts of different purposes, such as baking and cooking, but we use it mainly for making scrambled biji for breakfast, or biji-jigae, a Korean stew dish.
Koreans love biji and biji-jigae is a very popular country/mountain style dish. It’s a modest and simple dish, but it tastes great with tons of nutrition, and it’s the easiest dish to make, ever. If you go to a restaurant that serves country style or mountain style cuisine in Korea, they will be serving it as a part of your meal for sure. So if you do make your own soy milk, try this vegan biji-jigae out. It’s super easy and yummy!
Vegan Biji-jigae (Okara stew) Recipe (Serves 2)
1 cup biji
1 cup raw cabbage or napa cabbage
1 cup kimchi
1 1/2 tsp aged soy sauce (aged is much better, but you can use regular soy sauce if you don’t have it handy)
1 tsp vegetarian “oyster” sauce (optional)
1 tsp kelp powder
1 Tbsp gochugaru (Korean red pepper powder)
1/2 tsp – 1 tsp salt (to taste)
1 clove minced or sliced garlic
1 green chili pepper, seeds removed, minced or sliced
1-2 sprinkle of sesame seeds or flax seeds
1. Add all the ingredients into a small pot, and add water to barely cover biji.
2. Bring to boil and simmer for at least 15 minutes.
3. Sprinkle some sesame seeds or flax seeds over.
4. Serve with rice and banchan!
Add biji, napa cabbage and water to cover.
Add kimchi, aged soy sauce, vegetarian oyster sauce, garlic, gochugaru, chili pepper, kelp powder and a sprinkle of salt. Bring to boil and simmer for at least 15 minutes. Taste and see if you need more salt!
And there you go, it’s the easiest dish in the world!