Kimchi jjigae with homemade beef stock

I made beef stock with marrow bones (cooked in my pressure cooker for 6hrs), drained it and let the fat settle to the top. It’s soooo thick and sticky and it made my jjigae delicious without any powdered dashida.

I didn’t have the traditional ingredients so I just used what I had at home: ground beef, various mushrooms, my homemade kimchi, beef stock, and a little bit of sugar.

by SophiePuffs