BubbaZanetti's comments

"I use shoulder or any cut good for roasting--same goes for pork. You also can sub in bacon or back bacon for pork belly. My tips is to marinate the meat--any kind you chose--in oil, garlic, onions, touch of rice/white vinegar, & tsp of dried stock(da-shi-da a Korean beef stock) till meat is warm or at least 1/2 hour. Then brown first and go about the recipe. Remember this is a stew -- so vary to what you like. My son love zucchini so in it goes. I like mu radish (Korean radish that's stronger than daikon but less than say a rutabaga--for sweetness) so in it goes. A little mu radish is normally in the Kimchi but I like more. Good luck & enjoy. stock brand: http://www.mykomart.com/product_info.php?cPath=22_62&products_id=335"
in Kimchi stew (Kimchi-jjigae) — Aug/10