Kimchi Jjigae, attempt #2

The last time I made kimchi jjigae, I wasn’t really impressed with it. I got it in my head that the pork belly I used wasn’t the best stuff so tonight I was cleaning out the fridge and decided to do a “vegetarian” version. (The quotes are b/c the kimchi was made with fish sauce and oysters.) So yeah. Chopped half an onion, four garlic cloves, a zucchini I found, and a cup and a half of old kimchi and cooked it up with some of the kimchi juice, a little extra red pepper powder, water, and tofu. I then just cooked the crap out of it and now it’s after 9 and I’m not really all that hungry. Oh well. I should have a little. The rest can go in the fridge, stews are always better the next day. Here’s a pic I snapped mid-cooking… You can tell it’s not the final product, as there’s still some green in that zucchini

The older and more sour the kimchi, the better, apparently. Kimchi has three levels, from what I’ve been able to tell: fresh, “just right,” and stew material. Mmmm!