The idea of cooking 김치지개 just popped out as i browsed some Korean dishes at Maangchi
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| Shitake , Garlic, and Onions. Cried a lot as I minced the onions. |
I tried to follow every ingredients and left the poultry *it was an emergency cooking*.
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| a 6 months fermented kimchi would be even better to cook kimchi jigae. *Craving now~ |
A whole cabbage kimchi which my brother bought when he was traveling to Korea last summer.
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| TADA!!! My version of 김치 찌개. |
It was not as great as the one iIhad at Seoraksan last spring. But it was edible to eat. Next time, I'm going to make a more spicy!!!
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