Last night I made kimchi jjigae for the second time.
It is usually served over rice, but Chris made ginger noodles which we had on the side instead.
This soup/stew is very easy and full of flavour. I followed this recipe, but used bacon instead of the pork belly and didn't have anchovies on hand, so used a tofu soup seasoning from the Korean grocery store in the stock instead. The soup takes on the the most flavour from the kimchi and kimchi juice, however. It is perfectly spicy.
This made a perfect Thursday night dinner.
Have you tried kimchi yet? Do you like ginger?