I’ve been wanting to try kimchi jjigae, or kimchi stew, for some time now. After looking up several recipes online, I ended up printing out four variations to try. I chose to try this recipe first, because it sounded fairly basic and easy. I used a little more pork belly than the recipe called for, because hey, I like pork.
It was very easy to make and the result was quite yummy. My daughter and I halved it and ate it over some leftover rice, which soaked up the broth quite nicely.
I haven’t yet conquered the “presentation” part of cooking yet. But visually appealing or not, it was definitely good! I would’ve made another batch but I don’t have enough kimchi left. However, my wonderful cousin-in-law went shopping at the Asian market yesterday and is bringing me a few items to restock my pantry and fridge, so I’ll have enough kimchi to try a different recipe tomorrow. She also purchased radish and Napa cabbage – because we’re going to attempt to make radish kimchi and cut cabbage kimchi sometime this week! Should be interesting!