Thanks for all the recipes, Maangchi!
I made Kimchi Chigae. It was pretty good, but the the kimchi that I used was kind of mild, so the stew wasn't as flavourful as it is when I get it in restaurants.
I still have quite a bit of the kimchi left. Could I add some gochugaru or gochuchang to the container of kimchi in my fridge to make it better? Will it naturally get better over time?
Also, the next time I go shopping in Korea town, is there any way to ask for "strong" kimchi? I want to begin my kimchi-based recipes with kimchi with a kick!
The chigae sure looks pretty, though, eh?