This makes me so happy. I use this recipe with a couple of tweaks from Eric Kim—plus my homemade kimchi and homemade tofu. I have never once said the words, “This has too much kimchi in it,” but I may have gotten preeeeetty close this time. Oh well, I’ll just eat it with rice. On the up side: I’m guaranteed not to get a cold for the next 3 months.
Comfort Food: Kimchi jjigae
The Rookery 