If the world regards kimchi as the representative Korean food, it is only natural that this highly-nutritious and super addictive fermented dish is made in to kimchi jjigae, a stew, which Koreans love.
Kimchi, the fermented staple in a Korean cuisine spread, is considered as one of the healthiest food in the planet due to the magic of lactobacilli found in the company of fermented food. On its own, kimchi is a gold mine: rich in vitamins A, B and C.
Kimichi jjigae is spicy and to say it like that is quite an understatement. While kimchi is a favorite of a good many people across the world, there are many who shy away from the spiciness of kimchi and the jjigae.
While kimchi can be made with a variety of ingredients such as nappa cabbage, radish and cucumber, kimchi jjigae usually makes use of the cabbage kimchi. The same goes with the soup base – anything goes, so long as the ingredient deepens the flavor. Some people use beef, but the game-changer here is the fat of the pork. Imagine the taste if it melts into the spicy broth teeming with flavorful elements, ahhh but you end up with a dish nothing short magic. Add to this the communal experience of eating; a boiling bowl of kimchi jjigae is usually cooked with the intention to share.
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