Ingredient:
50g of white beans,
2 cups of water (400mL),
200g of kimchi,
100g of pork,
1 tablespoon of perilla oil, canola oil,
1 tablespoon of chopped green onion,
1 teaspoon of chopped garlic and anchovy sauce.
| Cooking Method |  |
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Add |
| 1) Boil 500mL of white beans and water in a cooking bowl, and discard the boiled water. | Heat | 30 minutes | 100°C |  |
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| 2) Grind the boiled beans with 1 cup of water (200mL) and place them in another bowl. | Close | 40 seconds | 0 | 10 | |
| 3) Put canola oil, kimchi, and pork in a cooking container and fry in reverse rotation | Heat | 5 minutes | 100°C | |
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| 4) Add ground beans, perilla oil, minced garlic, and chopped scallions and boil them in reverse rotation | Heat | 10 minutes | 110°C | |
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TIP:
The beanbiji stew should be finely ground to make it soft and tasty.
When using ground bean curd, add about 400~500g.