A Korean kimchi stew which reader Su Scott finds deeply comforting – the OFM judges agreed
Growing up in Seoul, South Korea, we were never short of kimchi. Mum always had one jar left of over-ripened kimchi just as her perfectly ripened new batches were ready to be enjoyed.
There are many recipes that use over-ripened kimchi, but this stew is my favourite. It reminds me of home. I can picture my parents’ kitchen and our dinner table. It’s something I would like to pass on to my daughter of dual heritage.
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