Kimchi jjigae (김치 찌개) translates, I believe, to Kimchi stew and is one of the most delicious things you will probably try here in Korea… I love it. It is spicy and hot and is sold all over the place and I am definitely going to need the recipe to it and bibimbap in my repertoire for sure.
There are so many places you can get this dish and this deliciousness was from a place just outside the side gate from PKNU. This place does the jjigae and serves it with bibimbap and is very tasty and for only W6000 is a total bargain.
All the noms… too many for me but a good value meal. See the soup in the back is bubbling… it is cooked in that stone pot called a ‘dolsot’ on the stovetop and served super hot… do not touch the sides of the bowl… use the wooden plate.
The kimchi jjigae is my favourite thing and I will definitely be making up a mix of this to have daily when I get back to Ballafornia. I’ve grown fond of tofu and the pork pieces could easily be omitted to make it completely vegiesaurus friendly.
The bibimbap was so good I forgot to take a photo of the before… it comes out super hot in two bowls. One is the dolsot with the rice in it and an egg on top and the other is the bibimbap veggies etc. Under no circumstances touch the dolsot… it is super hot.
Another really important thing to remember is that when you are scooping the rice into the bibimbap bowl you don’t scrape the bottom of the rice pot. This is because it is developing a small crust as it sticks to the bowl and continues cooking. Take as much rice as you can and then you could call “저기요” (Jeogiyo) and they will come and fill your dolsot with water to make the soup.
Once you’ve finished the bibimbap and the jjigae you have the rice soup to eat (it has a name, if you know what it is called let me know in the comments) and it is actually super delicious and has a slightly nutty flavour.
So definitely go for this meal if you get a chance it is one of my favourite dishes to have.