Kimchi-jjigae

Kimchi jjigae is a spicy Korean stew made with well-fermented kimchi and its brine. Maangchi’s version combines pork shoulder or belly with onion, green onion, gochugaru, gochujang, sugar, salt and sesame oil. Anchovy broth is added, with chicken or beef broth offered as alternatives; sliced tofu is optional.^[1]

The ingredients simmer together in a covered shallow pot, with tofu added partway through and green onion at the end. The stew is served with rice. Maangchi developed her home recipe after watching a Korean restaurant serve uncooked pots at the table, where diners shared the stew as it cooked on a burner.^[1]