In particular, we see a bubbling pot of jjigae, a nourishing kimchi stew that’s garnished with green onions cut with a pair of kitchen shears. But he nods approvingly and continues to slurp up spoonfuls of kimchi, seared pork belly and shiitake. “I want to take it to go…you could start a business with that!”Kimchi Jjigae (Korean kimchi stew)ARTICLE CONTINUES BELOWThere are many variations on jjigae. Stir in sliced mushrooms, water, kimchi and its brine, gochujang, doenjang and gochugaru. App users click here to take the quiz Karon Liu is the Star's food writer and is based in Toronto.

Source: thestar June 12, 2019 14:37 UTC