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As much as I love my usual dose of fiery hot, spicy, and meaty kimchi jjigae (at least once a week), one would think you would get tired....full description at www.mykoreaneats.com
3 lb pork riblets or spare ribs
4 cups kongnamul (soybean sprouts)
1 tbsp sesame oil
1 tsp brown sugar
3, 4 cups kimchi, the older the better
2 cups kimchi liquid (if available)
8 cloves garlic, finely chopped
1-inch piece ginger, finely minced
1 tbsp gochujang (red pepper paste)
5 tbsp gochugaru (red pepper flakes)
8 cups of water
3 tbsp dashida (Korean beef stock; optional)
4 scallions, chopped diagonally
3, 4 bay leaves (optional)
1/2 red and green chili pepper, thinly sliced diagonally (garnish)
salt to taste
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 mykoreaneats
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