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