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!
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49 more photos of kimchijjigae:
photo by apekshaks
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photo by Bawenalo
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