A lesser-known fact about kimchi is its versatility as an ingredient in a whole slew of derivative dishes, which comprise a category of their own.
In kimchi jjigae, red cabbage kimchi is chopped, sautéed in oil, and cooked with tofu, cellophane noodles, pork (sometimes tuna), and other vegetables.
Despite the stew's debt to kimchi, you know it has come into its own when it’s served with kimchi as a side dish.
