so since i made this once before, i did a few things differently and it was amazing
-i followed doobydobaps scallion oil recipe, and fried my onions kimchi and garlic in before dumping the broth in. it gave it a really bright flavour
-i used half dashi and half pork bouillon, and didnt add any pork to the kimchi jjigae. when i had leftovers the last time, there was no pork left in it so i fried some on the side to go with it. the crispy salty fried pork belly with the kimchi jjigae so SO WELL together, so i wanted to have it like that again. thats why i added pork bouillon, to add the pork flavour to the stew and be able to fry it on the side
-i used fried tofu puffs instead of regular tofu. i know its untraditional but the way those little things hold on the broth is soooo good.
-i put furikake on my rice. the flavours were very nice together.
aside from that i made it based on maangchis recipe. so tasty!
by briannababexox