Kimchi Jjigae

Yes. Pork shoulder, bacon, or thinly sliced beef work well. For a lighter version, use mushrooms or skip meat entirely and add a little sesame oil for richness. Keep the same sauté step so the kimchi still deepens in flavor.

Cook the kimchi with the pork for about 5 minutes, until it softens and looks slightly glossy. This step builds flavor. If you cook it too briefly, the stew can taste flat; too long, and it may become overly soft.

Using fresh instead of well-fermented kimchi is the biggest one, because aged kimchi gives the stew its depth. Also avoid under-seasoning the broth, boiling tofu too hard, or adding too much water and diluting the flavor.

Cool it quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove over medium-low heat until steaming. The flavor often improves the next day. Add a splash of water if it thickens.

Serve it piping hot with short-grain rice and extra banchan if you have them. A raw egg can be cracked into the hot stew or served alongside. Use a deep bowl so the broth stays hot while you eat.