Ryu Soo-young's Kimchi Jjigae (Kimchi Stew) Recipe

Add oil to a pan over medium heat, then add 300g of pork for stew. Stir-fry until the pork fat renders out.

Add 1 tablespoon of minced garlic and continue stir-frying on medium heat.

Add 1 tablespoon of salted shrimp (saeujeot).

Add 2 tablespoons of soy sauce.

Reduce the heat to low and add 2 tablespoons of red pepper flakes.

Turn off the heat and stir with the residual heat to create chili oil.

Pour in 1 liter of water and turn the heat up to high.

Add 1 sliced onion and 1 chopped green onion stalk.

Add 1/4 head of kimchi.

Add 100ml of kimchi brine.

Bring to a boil on high heat.

Once boiling, cover with a lid, reduce heat to medium, and simmer for at least 30 minutes.

The delicious kimchi jjigae is ready to serve.