The best way to eat and heat up during winter in case husband comes home late.Eat with sticky rice sprinkled with toasted sesame seeds or rice noodles. Tofu is optional.Calories: Approx 365 per serving

To make kimchi jjigae (TCHEEgeh), you really should use ripe (as in sour) kimchi. You could make it with the fresh stuff, but that's not what this dish was invented for, which was to get rid of the kimchi that's been fermenting just a little too long when you've got huge earthenware jars full of fresher stuff still waiting to be eaten.And because it's jjigae or stew, you don't want it to be all that soupy. Jjigae is meant to be thin enough to give you the occasional spoonful of intensely flavored and piping hot broth to eat with your rice, but not so soupy that you could drink it.This recipe is easily doubled if you'd like more servings. Just need a bigger pot. ;)

This dish was once considered peasant food because it was made from surplus ingredients during the war such as spam, hot dogs, and canned goods.But now people love eating this as a comfort food for its rich and savory broth! In fact, if you order it at a restaurant, it’ll probably be over $35 after tip and tax. Army Stew is definitely more worth it to make it at home!The ingredients listed below, you can adjust to your taste preference and honestly add anything you like!

A Kimchi Stew with a lot of ingredients that make it an easy week-long meal. (The ingredients are for 2 servings, but normally come in larger amounts that will last more days.)Inspiration from Hyosun at Korean Bapsang

I wanted to make a spicy but tasty kimchi jjiage.The secret to its mildness is… stir-fried onion and Chinese cabbage. Using butter makes the soup very mild (⌒～⌒).Don't overcook the Chinese chives. Recipe by noeruchi

Whenever I begin dieting, I end up preparing this somewhat diet-unfriendly dish...If you're worried about the excess moisture in the tofu ruining the dish, drain it.Since the pork is cooked in sesame oil, it should have a bit of flavor, but add soy sauce, sake, sugar, mirin, etc. I try not to add anything else since I eat this while I'm on diet. Recipe by Ryoukocchi

I love kimchi. But my children don't really enjoy eating it, so I made just enough tofu simmer for myself. In the summer I top the kimchi on chilled tofu and eat just eat it like that.I personally like firm tofu better, but you can use silken tofu or fried tofu if you want.Since the tofu and kimchi can be eaten without being cooked, as soon as the meat has cooked, it's done.You can flavor it with as much sesame oil and soy sauce as you want. Recipe by Mo-ri- mama

I wanted to make a soup that would be filling enough to be a side dish.Adjust the seasonings to your taste.You can also use pre-grated garlic or ginger from a tube.The toppings are also to taste.It's also delicious with some rice! Recipe by Kumahachi

An acquaintance of mine heard from his Korean friend that the key is to stir-fry the kimchi and pork with sesame oil.Keeping this in mind, I made it into an even milder kimchi hot pot by adding miso.This is my husband's favorite, and among all hot pot meals, it's served most frequently in my family.Please give it a try at least once.The key is to have the kimchi stir-fried thoroughly with sesame oil in the beginning.When adding water, you can first pour the measured water into the container that held kimchi, and then add that into the pot. That way, you can use up the kimchi sauce without letting it go to waste.If you like it hotter, you can also add some gochujang (Korean hot chili paste) paste. Recipe by Nono

I just tried adding glass noodles to a pork and kimchi stir-fry and it was tasty, so... Recipe by yamita