this is hands down my favorite way to make kimchi jjigae (김치찌개/korean kimchi stew) — pork ribs, a cast-iron pot, and a long slow boil. in my opinion, pork is the yummiest protein for kimchi jjigae, and cooking it in cast iron gives you that deeper, richer, thicker broth that just can't be replicated in a regular pot. ingredients: • 5 pork ribs • 1/2 sliced onion • 2 cups kimchi w/ juices • 1 tbsp mirin • 1 tbsp fish sauce • 1 tbsp soy sauce • 1 tbsp red pepper flakes • 1 anchovy stock coin (optional) • 1 cup water • green onions for garnish steps: 1. throw everything into a cast-iron pot 2. boil on low for at least an hour (the longer the better!) 3. top with green onions + serve with rice pro-tip: tastes even better the next day — just boil again before serving ✨ #koreanfood #김치찌개 #koreaneats #easymeals #koreanmeals