Looking for a quick and satisfying dinner? This creamy kimchi & chickpea stew, a twist on the traditional Korean biji-jjigae (비지찌개), is ready in just 15 minutes! Packed with bold flavors and plant-based protein, it’s a delicious way to enjoy the deep, tangy notes of fermented kimchi while keeping things simple and nutritious.
What is Biji-jjigae?
Biji-jjigae (비지찌개) is a classic Korean stew made with Biji (ground soybeans)—the byproduct of tofu-making. It’s creamy, hearty, and naturally rich in plant-based protein. In this version, we swap the soybeans for chickpeas, making it easier and quicker to prepare while keeping the dish just as comforting and flavorful.
🌱 1-2-3 Kimchi Tip: Zero-Waste Cooking!
Did you know? Ground soybeans used in traditional biji-jjigae are leftovers from making tofu. That means cooking this dish the traditional way is a fantastic way to reduce food waste! Using chickpeas instead offers a convenient, protein-packed alternative.
Essential Ingredients
Here’s what you’ll need to make this simple and delicious stew:
- Water or vegetable broth – Helps bring all the ingredients together and enhances the stew’s depth of flavor.
- Kimchi – Use well-fermented or even sour kimchi for the best flavor. The aged tanginess balances beautifully with the creaminess of the chickpeas.
- Canned chickpeas – A quick and convenient protein source. They provide a smooth, creamy texture when blended and make the dish hearty and filling.
- Guk-ganjang (Korean light soy sauce) – Unlike regular soy sauce, guk-ganjang has a deeper, more concentrated umami flavor with less sweetness, making it ideal for soups and stews. Read more about Guk-ganjang here.
- Perilla oil – Adds a distinct nutty and slightly floral aroma, complementing the flavors of kimchi and chickpeas. If unavailable, sesame oil can be used as a substitute. Read more about Perilla oil here.
- Sugar (optional) – If your kimchi is very sour, a small amount of sugar (about ½ teaspoon) can help balance the acidity.
- Green onions & chili peppers – These garnish ingredients add freshness and a subtle spicy kick to the finished stew.
Cooking Chickpeas from Scratch
While canned chickpeas make this recipe quick and easy, cooking them from scratch is worth the effort for a richer flavor. Here’s how:
- Soak ⅓ cup (70g) dried chickpeas overnight in the fridge (or for 5-6 hours). For a quick soak, use lukewarm water (40-50°C) for 3.5 hours.
- After soaking, the chickpeas will expand to about 1 cup.
- Blend the soaked chickpeas with ½ cup of water until smooth. Add more water if needed to blend properly.
How to Make Kimchi Biji-jjigae : Step-by-Step
1. To make kelp stock: In a container, add kelp and 1 cup of water. Leave it in fridge overnight to slowly infuse umami flavors. Discard kelp.If you’re in a hurry, microwave kelp and water for 1 ½ min. and leave it for 5 min. You can just use plain water too.
2. Rinse and drain canned chickpea. In a blender, add ½ cup of kelp stock (or water) and chickpea. Blend until smooth (add some more kelp stock if blender doesn’t work well). Set aside.
3. Chop kimchi into small bite-size pieces.
4. Heat a medium-sized casserole pot over medium heat. Drizzle perilla oil (or sesame oil).
5. Add kimchi & gochugaru (optional to add heat) and stir-fry for about 5 min. for kimchi to soften. Add 2 tablespoons of kimchi juice in between to prevent burning. Reduce the heat to medium-low heat if the pan gets too hot.
6. Pour in the other half of kelp stock (½ cup). Cover the pot and boil for 5 min.
7. Add chickpea mixture and stir. Cook without the lid for 2 min.
8. Season with Korean light soy sauce (or fish sauce) to taste. Add less if your kimchi was salty.
9. Add green onion and chili pepper slices and turn off the heat. Green onion, when cooked with residual heat will add brightness to the dish.
10. Serve with rice.
Vegan Biji-jjigae (Creamy Kimchi & Chickpea Stew)
Ingredients
For a quick kelp stock
- 1 sheet dried kelp (optional for broth) 3x5cm (1×2 in.)
- 1 cup water
Chickpea puree
- 1 can cooked chickpea (16oz. or 400g) 1 ½ cup when drained
- ½ cup kelp stock or water
For the stew
- 1 tablespoon perilla oil (or sesame oil)
- ¾ cup chopped kimchi
- 1 teaspoon gochugaru (Korean red chili powder) optional
- 2 tablespoons kimchi juice
- ½ cup kelp stock or water
- 1 teaspoon guk-ganjang (Korean light soy sauce) or fish sauce adjust to taste
- 1 stalk green onion diagonally sliced
- 1 teaspoon sliced hot chili pepper optional to add heat
Instructions
- To make kelp stock: In a container, add kelp and 1 cup of water. Leave it in fridge overnight to slowly infuse umami flavors. Discard kelp. If you're in a hurry, microwave kelp and water for 1 ½ min. and leave it for 5 min. You can just use plain water too.
- Rinse and drain canned chickpea.
- In a blender, add ½ cup of kelp stock (or water) and chickpea. Blend until smooth (add some more water if blender doesn't work well). Set aside.
- Chop kimchi into small bite-size pieces.
- Heat a medium-sized casserole pot over medium heat. Drizzle perilla oil (or sesame oil).
- Add kimchi & gochugaru (optional) and stir-fry for about 5 min. for kimchi to soften. Add 2 tablespoons of kimchi juice in between to prevent burning. Reduce the heat to medium-low heat if the pan gets too hot.
- Pour in the other half of kelp stock (½ cup). Cover the pot and boil for 5 min.
- Add chickpea mixture and cook without the lid for 2 min.
- Season with Korean light soy sauce (or fish sauce) to taste. Add less if your kimchi was salty.
- Add green onion and chili pepper slices and turn off the heat.Green onion, when cooked with residual heat will add brightness to the dish.
- Serve with rice.
