Bee-jee hot pot with pork belly
After straining soy milk from cooked soy bean-water, you will get some white grainy stuff. That is called Bee-jee (aka Okara, the picture can be found here). Bee-jee is known as a nutritious (rich in protein and fiber) and delicious ingredient. We can use Bee-jee in many ways, from savory dishes to desserts. It is well kept frozen in the refrigerator. So if you have left over Bee-jee, don't throw them away.
Bee-Jee Jjigye (hot pot) is a popular way to enjoy Bee-jee in Korea. It is very comforting and hearty soup. The nutty flavor of Bee-jee tastes delicious in the dish. It also adds wonderful texture to the soup.
Korean rarely leaves any room in the hot pot
it is the law to fill the hot pot all the way up
and it has to be boiling and bubbling hot when it is served
to make one individual hot-pot (you can multiply the recipe)
1/2 cup Bee-jee
1 cup water
1/4 cup thinly sliced pork belly (sam-gyup-sal)
1 Tbsp sesame oil
2 tsp gochugaru (Korean red pepper powder)
1/2 tsp salted shrimp
salt to taste
to marinade pork belly
1/2 tsp chopped garlic
1/4 tsp salt
1/4 tsp sugar
1 tsp soy sauce
1 tsp mirin (cooking rice wine)
some freshly ground black pepper
Marinade pork belly for a few minutes. While the pork is being marinaded, heat the sesame oil in a small pot (preferably earthenware). When oil is hot, add gochugaru and keep the heat very low, being careful not to burn gochugaru, stirring for 10 seconds or until gochugaru smells fragrant. Add marinaded pork belly, fry in the gochugaru oil for a few minutes over medium-high heat. Then pour water and bring it up to a boil. Season with salted shrimp first then check the flavor. If you need more salt, add some. Break an egg into the boiling hot pot. Add scallion and red chili on top. Cook for 3 minutes until egg is cooked slftly and serve with rice.