Kimchi Jjigae

Aged kimchi (the older and more sour, the better) simmered with pork belly, tofu, onion, gochugaru, garlic, and a splash of dwenjang (fermented soybean paste) into a fierce, fermented, brothy stew, served bubbling hot with rice. The signature is the layered fermentation: old kimchi brings a distinctive lactic-sour-funky depth that fresh kimchi cannot replicate, gochugaru adds clean chilli warmth, dwenjang adds umami fermented-soy depth, and pork belly fat unifies everything. Sour, salty, spicy, fermented, deeply savoury.