Kimchi stew is different from the more famous Kimchi jjigae. The soup is more concentrated and should have long strips of kimchi. Eat with rice and roasted seaweed for the perfect pairing. Couple things which are important is to add all the kimchi juice from the bag and to not add too much water because then it will turn into kimchi jjigae. Start with 2 cups and add another cup if the water level gets too low. You can substitute pork ribs for spam, beef, or try other meats. The reason why I recommend the whole cabbage in a bag versus normal chopped up kimchi is because the kimchi stew traditionally should have long strips of kimchi which you cannot get with chopped kimchi. And the whole cabbage in a bag is the perfect portion size for this recipe. Try it and let me know how it turned out. Ingredients: - 1 bag of whole cabbage kimchi with the brine - 1 tbsp sesame oil - 2-3 cups of water - 1-2 tbsp Korean red pepper flakes - 2 tsp sugar - Pork ribs