Kimchi stew is among the most popular stews in Korean cuisine. It's a warm, hearty, spicy, savoury, and wonderful dish that almost everyone enjoys.
I've never encountered someone who didn't enjoy kimchi-jjigae as long as they can stomach hot foods.
I learned this recipe from a Korean restaurant known for its kimchi-jjigae. The restaurant was often busy with people eating and sweating over kimchi stew.
There was only one item on the menu, so everyone ordered the same thing: a hot pot of spicy kimchi-jjigae, a few side dishes, and a bowl of warm rice.
Customers would say, "Please give me another bowl of rice!"What really struck me at the time was that they brought the stew to the table uncooked, then turned on a hob and cooked it there.
This way, we could speak while it cooked. I had a close look at the ingredients: kimchi, onion, green onion, thinly sliced pork on top, and salt.
The broth foundation had some white granules (salt, sugar, and most likely MSG), as well as water.This inspired me to create my own recipe, which turned out to be quite tasty.
My kimchi-jjigae dish has served me well for many years, and I even recorded a video of it in 2007. But since then, I've created an even more wonderful variant.
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