Kimchi Biji-jjigae(Creamy kimchi & chickpea soup) ｜ 병아리콩 김치 비지찌개[vegan]

You know what’s one of my go-to meals for a weeknight dinner?
This soup is ready in 10 mins.!

Biji-jjigae a.k.a. ground soybean soup is a traditional Korean dish! I’ve made it with a little 1-2-3 Kimchi-twist by using chickpeas instead: so delicious and healthy ❤

🤓 1-2-3 Kimchi fact: ground soybeans are leftovers from the tofu-making process. So by making your own biji-jjigae, you are contributing to zero-waste cooking!

Essential ingredients for this recipe?

If you have a jar of over-fermented(or sour tasting) kimchi in your fridge, this is the time to use it! Fermented kimchi will really shine in this dish.

Note: if kimchi is way too sour, add ½ teaspoon of sugar while stir-frying it with perilla oil

Traditionally, biji-jjigae is made with ground soybeans a.k.a. byproducts of making tofu. However, using canned chickpeas instead will save you a considerable amount of time.

For this recipe, I used 16 oz. (or 400g) can and it serves 2 people.

Guk-ganjang, or Korean light soy sauce is usually used for seasoning soups and vegetables. Although, it has similar characteristics to regular soy sauce, it’s not sweet and the taste is a bit similar to fish sauce.
Hence, for deeper, full-bodied flavor, use Korean light soy sauce and fish sauce if you want a lighter taste.

Perilla oil is similar and different from sesame oil in many ways. Similar, because it’s used often in Korean cooking as one of the seasonings. But different, because perilla oil is somewhat more herby & nutty than sesame oil. This recipe calls for perilla oil because it pairs well with kimchi & chickpea, but sesame oil will do a similar job 🙂 So if you cannot find perilla oil, use sesame oil!

How to cook soybeans/chickpeas from scratch?

Cooking soybeans/chickpeas require time and effort. But I would definitely say that it is worth all the trouble if you are a serious homecook!

To cook the soybeans/chickpeas requires the same method:

1. Prepare ⅓ cup (70g) of soybeans/chickpeas. Soak in water for overnight(at least 5-6 hours) in the fridge. Or lukewarm water(40 – 50 degrees for 3.5 hours). Soaked beans will be approximately 1 cup.
2. Add the beans to the blender with ½ cup of water. Add more water if blender does not work.
3. Cooking instruction for the soup is the same up to #7.
4. Add blended soybean/chickpea mixture into the pot. Do not stir at this stage. Bring to a boil and simmer for 6-7 minutes.
5. Then start stirring the soup and season with light soy sauce/fish sauce to taste.
6. Garnish with green onion/chili pepper slices.
7. Enjoy with rice!

Print Recipe

Vegan Kimchi Biji-jjigae(Creamy kimchi & chickpea soup)

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Main Course, Soup

Cuisine: Korean

Keyword: Chickpea, Kimchi, Soup, Stew

Servings: 2 people

Author: Taeyeon @ 1-2-3 Kimchi

Ingredients

• 1 can Cooked chickpea(16oz. or 400g) 1 ½ cup when drained
• ¾ cup Chopped kimchi
• 2 tbsp Kimchi juice
• 1 sheet Dried kelp 3x5cm or 1×2 in.
• 1 stalk Green onion
• 1 tsp Sliced hot chili pepper optional to add heat
• 1 tbsp Perilla oil(or sesame oil)
• 1 tsp Gochugaru(Korean chili powder) optional
• 1 tsp Korean light soy sauce or fish sauce adjust to taste

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 10 min.

  Use your Versatile Korean Stock or Korean style anchovy or vegetable stock if you have it.
• Rinse and drain canned chickpea.
• In a blender, add ½ cup of kelp stock and chickpea. Blend until smooth(add some more kelp stock if blender doesn't work well). Set aside.
• Chop kimchi into small bite-size pieces. Diagonally slice green onion.

  To add extra heat, thinly slice hot chili pepper.
• 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 2tbsp 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 without the lid for 2 min.
• Season with Korean light soy sauce(or fish sauce) to taste. Add less if your kimchi was salty.
• Garnish with green onion and chili pepper slices and turn off the heat.

  Green onion, when cooked with residual heat will add brightnes to the dish.
• Serve with rice

Video