In Korean, biji (비지) or kongbiji (콩비지) refers to soy pulp or soy lees, the insoluble fibrous part of soybeans that is strained out during the production of soy milk. Biji is commonly used as a base ingredient in a stew called kongbiji jjigae. The paste is typically made by grinding soaked soybeans into a fine consistency then straining it until only the solids remain.