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.