I then add the kimchi, garlic, jalapenos, red pepper flakes, and gochujang. I stir-fry the ingredients and season it with salt/pepper, Dashida, soy sauce, and sugar. At this point, it is good enough to eat on its own as a Kimchi Bokkeum (stir-fried Kimchi). Water and Kimchi juice is added in increments as it is covered and simmered.
Kimchi JJigae is one of the Korean dishes that I cook most often at home. It is simple and comforting. More often than not, the homemade Kimchi Jjigaes seem to taste best. Maybe it is because it is made with love? There are many Korean restaurants and bars I have been to that serve some nasty Kimchi Jjigae (almost as bad as my first one lol). I get a little irritated when I dig into a pot of Kimchi Jjigae, and it is not what a Kimchi jjigae should taste like.