One of the most popular stews/jjigae in Korea...! There's many, many variations of Kimchi Jjigae- vegetarian that includes tofu or silken tofu, or with tuna, seafood, beef, sausage, ham, or pork--! I guess that just shows how much Koreans love kimchi, and how this spicy ingredient is so versatile and complements a wide variety of other ingredients. My favorite type of kimchi jjigae is with pork-- the hearty pork balances nicely with the light tofu, and contributes a wonderful flavor to the overall dish. I used pork tenderloin, but you can use really any cut of pork that is tender (I've used pork neck several times before). I usually include rice cakes to add another starchy element to the stew, but if you don't have it on hand, you may omit it. This jjigae tastes better when you use overly ripe, sour kimchi, so don't throw away that kimchi that's sitting in your fridge, but use it to make stew!
Read More