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.
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