Little known fact, but I make super delicious kimchi jjigae (김치찌개). I make it whenever I have some older kimchi sitting in the fridge (i.e. more fermented or “ripe” kimchi). The stew only tastes as good as the kimchi. I like to make mine with pork, cooked and served boiling hot in a stone pot.
Pictured is 참치 김치찌개 (chamchi kimchi jjigae, tuna). I felt a little funny about ordering something so… let’s say “poignant in aroma” for a date, but… he’s cool.
About the girl
Hi, I'm Stacy. I am from Portland, Oregon, USA, and am currently living and teaching ESL in Cheonan, South Korea. Busy getting into lots of adventures, challenging myself, and loving people. Something more than an ethereal will-o-wisp.
Thank you so much for visiting and reading.
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