[Seoul, South Korea] Discussing depictive Oriental stews, Kongbiji Jjigae 콩비지찌개 (Ground Soybean Stew) is possibly among stew variations which is possibly much less frequently seen and even pointed out.
This is contrasted with various other favourites such as Kimchi Jjigae (Kimchi Stew), Soondubu Jjigae (Tofu Stew) as well as Budae Jjigae (Military Stew).
Established by a North Oriental granny, Piyang Kong Halmoni 피양콩할마니 is understood for their standard stone-milled ground soybean meals for over 40 years, prepared in North Korean-style.
As uncomplicated as it is, the name of the shop additionally approximately equates right into “Soybean Granny from Pyongyang, the resources of North Korea”.
The dining establishment has actually additionally been back to back granted with Michelin Bib Connoisseur given that 2017.
A no-frills laid-back restaurant, entering the shop resembled being delivered back right into the 1980s.
Full with shop signs transformed yellow as well as lots of makeshift hand-written food selection as well as notifications pasted on the wall surface.
However, the eating setting was comfy as well as still tidy with pleasant ajummas offering you with a smile.
The foundation of their trademark recipe is called “Biji” or soybean pulp.
To prepare this, soybeans are initial stone-milled right into paste kind as well as slow-cooked in a big rock pot to produce the pulp suspension, which can be additionally made right into various meals.
For specific restaurants, there a 4 soybean stew flavours to pick from– Kong Biji (Initial), Kimchi Biji (Kimchi), Mukong Biji (Radish) & & Bosot Biji (Mushroom) (KRW11000, SGD11.75)
I had the sharing Kong Biji Hotpot (little) appropriate for 2 pax (KRW29000, SGD30.90) which came offered with a gurgling cauldron of biji covered on minced pork, leek, enoki as well as kimchi mushrooms.
A very first time for me, I believed its structure as well as preference mix was calming, comparable to having a dish of congee as well as particularly appropriate for usage in winter.
It resembled velvety mashed tofu brew, however with mouth-watering meat little bits as well as moderate spiciness from kimchi ingrained within.
I additionally attempted their Modeum Jeon (Assorted Fried Food) (KRW35000, SGD37.40) which featured an array of 7 kinds of pan-fried products such as meat patty, mushroom, ladyfinger as well as zucchini.
The active ingredients were initial covered with egg prior to pan-frying, leaving each item with a small gold crunchy outside.
Additionally deserving of reference was their restriction chan side meals. The marination got on factor without subduing flavoring which permitted flavours from the fresh active ingredients to stand apart.
The food offerings at Piyang Kong Halmoni typically really felt much healthier because of its lighter flavours.
The exact same sort of sensation from consuming granny’s home-cooked dishes– without whimsical flavours, however filled with genuineness.
Piyang Kong Halmoni 피양콩할마니
30 Samseong-ro 81-gil, Daechi 4( sa)- dong, Gangnam-gu, Seoul, South Korea
서울특별시 강남구 삼성로81길 30
Opening Up Hrs: 11.30 am– 10pm (Mon– Sunlight)
Various Other Associated Access
Hwanggeum Kongbat 황금콩밭 (Mapo-daero, Seoul)
Nampo Myeonok 남포면옥 (Da-dong, Jung-gu, Seoul
Oh Tongyoung 오통영 (Seolleung-ro, Gangnam-gu, Seoul)
Jin Jin 진진 (Mapo-gu, Seoul)
Mokran 목란 (Seodaemun-gu, Seoul)
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* Created by Lewis Tan @juicyfingers, a self-proclaimed coffee addict. DFD spent for food evaluated unless or else mentioned.
