Soybean Pulp

Kongbiji (soybean pulp) is the fiber-rich residue left after straining soy milk during tofu production — what many cultures discard, Koreans transform into a hearty, nourishing dish. The Donguibogam, while primarily discussing soybeans under the grain section, recognizes the whole soybean's ability to harmonize the five organs and generate vital fluids. Kongbiji-jjigae (soybean pulp stew) was historically a food of frugal wisdom, turning what would be waste into a thick, porridge-like stew that sustained farming families through harsh winters. In Korean temple cuisine, where nothing is wasted, kongbiji is especially valued as a protein-rich, satisfying dish that embodies the Buddhist principle of respecting all food.