Kimchijjigae for dinner

With pork shoulder and enoki shrooms this time~

I don’t really follow a recipe, but I make an anchovy/dashi broth with rice water, fry up equal parts kimchi and meat, add some onions and a splash of guk ganjang, mirin and sugar (if the kimchi is too sour), the broth, extra gochukaru, and then equal parts mushrooms and tofu. And always green onion at the end 🙂‍↕️

Rank af kimchi is key 😙👌