my first time making kimchi jjigae at home! it was so easy and delicious. i did tweak the recipe slightly to accommodate the ingredients i had on hand already, add some extras, and also to my liking. i used cut up ham instead of pork belly and chicken stock instead of anchovy stock, however while it was simmering i steeped some bonito flakes which i think i really enhanced the flavor. this was a few weeks ago, so the rest of the kimchi is now getting pretty sour so i think i’ll make it again soon and it’ll be even better! i’m pretty new to cooking (altho i make kimchi fried rice and ramyun all the time) so i was quite proud of myself and was super pleased with how it came out. also upset i didn’t get a pic of how beautiful it looked in the pot when it was done, it looked great with the tofu lined up and all. i was just so excited to dig in!
recipe (un-tweaked lol): https://www.maangchi.com/recipe/kimchi-jjigae
by zdiddy420
1 Comment
😍