The thing is, he learned how to make kimchi jjigae (kimchi stew) from me, and I learned from Maangchi!

When we lived in Sydney there were times that we’d eat kimchi jjigae for a week because we were so obsessed with it. We’d get really good quality pork and add in extra stuff. I think the good memories we have for that time make us long for that type of kimchi jjigae too.

My mother in law (and so then my sister-in-law) make a simpler, thinner, healthier kimchi jjigae and cut all the fat off the pork and don’t add any sugar or much sesame oil. While it’s better for us health-wise, we do miss the way we make it. Hugh is going to make it sometime because he is longing for that taste.

Also, because he can make kimchi jjigae well, Hugh is convinced he is a “master chef”, although he can barely make anything else…