3 Reviews of Stewed Kimchi (Kimchi Jji Ge)

From: Chef #783619

On Jul 18, 2008

This was a good base, J.Ko. But I found ways to give it a lot more flavor, which I felt it lacked when I made this recipe the first time. I use bacon. The fatty-ness of it really soaks up the flavors. I also use dashida. This makes the soup have that great well-rounded beef flavor...and it replaces the salt. Every once in a while I'll put some tofu in it too. You did a pretty decent job. I make this often for myself.

From: Mudflower

On Sep 2, 2009

This was delicious! Thanks for an idea for something else to do with my kimchi (when I make it there is so much...and none of us eat very much of it at a time, so this helps use it up). Great with rice, of course

From: Chef #1120461

On Oct 8, 2009

A delicious recipe! It is a common request in my house. Thanks so much for sharing!!