Kimchi stew

One of the most popular stews in Korean cooking is kimchi stew. Almost everyone enjoys this dish since it is tasty, spicy, warm, and hearty.    

I have never encountered someone who didn't enjoy kimchi-jjigae, as long as they can tolerate hot cuisine.   

This dish was given to me by a Korean restaurant that is well-known for its kimchi-jjigae. There was always a bustling crowd at the restaurant enjoying kimchi stew while perspiring.    

Everyone was there for the same thing—a hot pot of spicy kimchi-jjigae, a few side dishes, and a bowl of warm rice—because there was only one item on the menu. "Please give me another bowl of rice!" shouted customers.   

The fact that they served the stew uncooked at first and then heated it on the stove at the table left a lasting effect on me at the time. In this manner, we could converse while watching it cook.    

I had a clear view of the contents, which included seasonings, thinly sliced pork on top, kimchi, onion, and green onion. They added water to the soup base in addition to some white granules that contained salt, sugar, and possibly MSG.   

I had great success with my kimchi-jjigae dish for many years, and in 2007 I even created a film for it. However, I have subsequently created an even more scrumptious variation. The flavorful anchovy stock holds the key. 

Compared to soup, stewed kimchi is thicker. Compared to kimchi stew, kimchi soup has less salt.   

Additionally, soup is always served with rice in separate bowls. Korean stews were traditionally served in large pots on tables, with the family sharing meals from the pot.   

The stew is typically seasoned with ingredients like garlic, soy sauce, and Korean chili paste (gochujang) or Korean chili flakes (gochugaru), imparting a spicy and aromatic flavor profile.   

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