Mickey's Notes

If we had to pick just one soul food that absolutely must not be missing from a Korean table, I'm sure it would be kimchi-jjigae. However, isn't it true that many of you have worried because the unique deep and spicy taste you get in restaurants doesn't come through when you boil it at home? Today, we have prepared a golden recipe for pork kimchi-jjigae full of the know-how of Master Baek Jong-won, the synonym for hand-taste that never fails. By adding just one very simple tip, the taste of the soup becomes on a whole new level, so be sure to follow along for tonight's dinner menu! Preparing Essential Ingredients (Serves 3-4) Main Ingredients: 3 cups of well-aged, sour kimchi (about 300g), 1. 5 cups of pork (for jjigae, either shoulder butt or pork belly) (about 150~200g) Vegetable Ingredients: 1 leek, 1 green cheongyang chili (or jalapenos), 1 red chili, 1/2 block of tofu, 1/2 onion. Broth and Seasoning:   4 cups of rice water (or plain water) (about 800ml),...