Though I haven't yet got around to making my own kimchi, I didn't think that was a good reason not to try making Kimchi Jjigae myself. I have no idea how authentic this recipe is, and it comes from the oddly named website No Recipes, so perhaps I should be dubious. Nevertheless first impressions are that this is a really easy & really tasty dish to make.
Mostly following the recipe correctly, I think I did rather well. I didn't have any Mirin and as I was told in clear terms that it was spicy enough I didn't add any of the (up to 2 tablespoons!) chilli powder. Those tweaks aside, it was really good, I was surprised just how good in fact.
I think its the miso paste that brings the earthy flavours, and the kimchi mellows in a really interesting way when its cooked. But either the choice of pork belly for the meat, or the cooking time allowed is an error I need to rectify next time around.
It might not be the traditional way but i'm thinking pork shoulder simmered gently over a couple of hours might be delicious. Plus i'll boost the amount of garlic & add more fresh ginger instead of powdered. This is going to be a winter staple - but next time I'll try to have some home-made kimchi ready.