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

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!

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. ;)

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

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 wanted to eat natto with kimchi!When I had both available, I just made this on the spot and it came out great.You can easily make this with ingredients you have on hand.You can optionally add a dribble of ra-yu. Recipe by Ei chan

A few years ago, Marukome Miso brand had a recipe on their package for "Korean-style kimchi soup"It was really tasty, and became our family's staple dish. I changed it little by little to suit our family's taste.It's spicy, so adjust the amount of the gochujang or kimchi. For people who want to make it more spicy, add Korean chili peppers. It's delicious. Recipe by Konfuri-

I had some kimchi in my fridge. I like stir-fried udon noodles with kimchi but this time I felt like preparing jjigae-style stewed noodles.Use the kimchi and its pickling brine too. It cooks through easily in residual heat in a clay pot so after covering with a lid, stop heating quickly. You can cook the egg to your liking but I like the eggs to be soft-set. Recipe by Bananazakuro

I . LOVE . KIMCHI it’s so basic in the Korean culture and it’s delicious, I made some myself , it takes some time but it’s so worth it .... want kimchi try this out 🥬

Kimchi jjigae is Korean home cooking. I wanted to enjoy this quintessential Korean dish easily at home, so I tried recreating it using my tastebuds as a guide!This is one of my basic go-to Korean recipes.The star of this dish is the kimchi! By adding the kimchi liquid, you'll get closer to an authentic jjigae!The key is to use dashi stock based of dried sardines (iriko)! This is delicious made with canned tuna or mackerel instead of meat. Recipe by Nokosandon

This recipe is for homemade Korean Kimchi. Kimchi is a traditional Korean side dish made from salted and fermented vegetables such as napa cabbage seasoned with gochugaru or Korean chili powder, spring onions, garlic, fish sauce, and more. It is a staple in Korean cuisine and has been well-received by many nationalities.Recipe by: HomebasedChefVideo: youtu.be/Rd2GwCmkQeg