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This kimchi jjigae recipe takes 6 steps and about 35 minutes, and sour kimchi does most of the work. Fry pork in its own fat, cook old kimchi in that fat until it softens, add water and the kimchi brine, then finish with tofu and scallions.
How to make kimchi fried rice: fry sour kimchi, add cold rice, top with an egg, done in 15 minutes. The dish, called kimchi-bokkeumbap in Korean (bokkeumbap means “stir-fried rice”), is what Korean households cook when the kimchi in the fridge has turned too sour to serve on its own. Get two things right, the age of the kimchi and the dryness of the rice, and the rest is easy.
You can learn how to make tteokbokki at home in 6 steps and about 30 minutes, with a single pan. Tteokbokki is Korea’s best-known street snack: chewy rice cakes simmered in a sweet, spicy sauce built on gochujang (fermented red chili paste). Once you have the base recipe, rose (creamy-spicy), cream and soy-sauce versions are small changes away.