An exercise in versatility

An exercise in versatility
After a couple of weeks of fermentation, I decided to make some kimchi jigae with my mak kimchi. I substituted canned tuna for the pork belly. I guess that makes this chamchi jigae. It really gave this stew an incredible texture. And, just as its traditional pork belly counterpart, it went really well with rice!

The recipe is here.

One Comment:

  1. Maangchi New York City My profile page joined 8/08
    Posted December 2nd, 2011 at 5:01 am | # |

    That’s right. I sometimes use a can of tuna in my kimchi jjigae instead of pork or beef. Looks good!

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