One of my favorite Korean foods is kimchi jjigae (김치찌개, kimchi stew). Once you have all the ingredients, it’s easy to make. 

Ingredients

• 7 large dried anchovies, heads and guts removed
• 1/3 cup Korean radish, thinly sliced
• 4 x 5 inch dried kelp
• 3 green onion roots
• 4 cups water
• 1 pound kimchi, cut into bite size pieces
• ¼ cup kimchi brine
• ½ pound pork shoulder or belly
• 1 teaspoon salt
• 2 teaspoons sugar
• 2 teaspoons gochugaru (Korean hot pepper flakes)
• 1 tablespoon gochujang (hot pepper paste)
• 1 teaspoon sesame oil
  
• 1 small package of tofu, sliced into ½ inch thick bite size pieces
• 1 small package of spam, sliced into ½ inch thick bite size pieces
• 3 green onions, diced

Directions

1. Boil the dried anchovies, radish, dried kelp, onion roots, and water for 20 minutes on medium high heat and then 5 minutes on low heat.

2. Strain 2 cups of that stock into a pan with the kimchi, kimchi brine, pork, salt, sugar, hot pepper flakes, hot pepper paste, and sesame oil. Don’t stir. Cover and put on medium high heat for 10 minutes.

3. Uncover, mix, put tofu on top. Cover and cook for another 10 minutes.

4. Add spam (or any canned meat). Cover and cook for 5 more minutes.

5. Turn off heat. Put sliced green onions on top. Ready to serve.

Note: If you’ve never made it before, I suggest watching one of the many videos available online first.