Kimchi Chigae (나의 두번째)

After realizing my first attempt was more of a kimchi gook (too soupy) I tried making kimchi chigae again and it turned out pretty good. In addition to the flounder I always use, I added the marinated beef left over from the ddeok bokki I made earlier that day. After a week of off-diet eating (I know...SHAME ON ME, but my friend came up all the way from Georgia and I thought, "Oh what the hell not,") this is exactly what I need to get me back to my routine and back in my "groove." :)

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Taken on February 8, 2006