Aged-kimchi stew (Kimchi jigae) from My Korea: Traditional Flavors, Modern Recipes (page 198) by Hooni Kim and Aki Kamozawa

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Chefjames1 on March 15, 2026

    Great!

  • MmeFleiss on January 06, 2025

    This was my favorite of the three soups I've made so far from this book; very tasty.

  • cmartinfirvida on January 03, 2024

    Followed exactly with one substitution--did not have pork belly, used guanciale. Delicious and very quick to make!

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