It’s been pointed out to me that this version looks much darker than many kimchi biji jigae’s. Often it’s made when there is a surplus of biji (okara/soy dregs) to use up, so it makes sense to add lots of them to the pot. You can see very different proportions in the following recipes, but it probably comes down to a combination of circumstance and taste.
Recipe sources include:
Shin Kim’s Korean Vegetarian Cooking
This dish can be made with or with out meat. The kimchi adds a lot of flavor, and the biji (soybean dregs) make it very hearty.
