Jigae, or what I like to call a soupy stew, is typically made with meat, seafood, or vegetables and seasoned with dwaen jang and/or kochujang. It’s served boiling hot with a side of rice.
Kimchi jigae is definitely a bowl of comfort for me. Try this recipe the next time you have some overly ripe kimchi sitting in the fridge. It’s so easy to make, you’ll wonder why you didn’t try this sooner.
For the original post and recipe, click here.
For the video, click below and enjoy!