Moving day is fast approaching and all my cookware and bakeware are packed away. I leave you with this one last recipe until I get settled in the new place. Au revoir!
I bought a big container of kimchi at the market so I’ll be doing a few more recipes with it. Naturally, kimchi fried rice comes to mind. The fried egg on top is optional but I think it really completes the dish.
My first authentic Korean food experience was in 1997 when I first met M. This was about the time when E started dating him. Since then, I have been exposed to many wonderful Korean dishes. Pajeon, kimchi jjigae, sundubu jjigae, to name a few (I’m a big soup/stew fan!). Several years ago, I decided to make my at-home version of kimchi jjigae. I think I have come up with a version I’m satisfied with. A warning —this is pretty spicy. I mean BTS (Burning Tonkomong Sensation) spicy. 😀