I made pork belly kimchi jjigae for weekend lunch, and I think it turned out better than ever. Adding a well-simmered, savory broth really made a difference—the depth of flavor was on another level. It was definitely not the same as using plain water. If making broth feels like too much work, you can even use the water left over from rinsing rice. I personally love pork belly kimchi jjigae. What about you? There are so many kinds, like tuna kimchi jjigae or Spam kimchi jjigae.
I went to Bukchangdong Sundubu in LA Koreatown and had galbi and sundubu jjigae, and they went so well together!! The place was packed —it seems like a spot that a lot…
Wishing everyone a happy and prosperous New Year! To celebrate the New Year, I made tteokguk (Korean rice cake soup). I added some dumplings I had made earlier, and it turned out…
So I just had the best tteokguk yesterday! My family always throws dumplings in ours, but this year we went all out—kimchi dumplings AND meat dumplings. Honestly, it hit different. In Korea,…
Just tried Kimchi Cheese Nabe for the first time at a restaurant near Manwon Market and wow! The kimchi flavor is so rich and savory, and surprisingly it doesn’t feel heavy at…
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