If you add green onion kimchi when you cook kimchi stew, it's more delicious because it's cool. When I saw the secret recipe for kimchi stew restaurant, they didn't add kimchi soup and season it with salt. You don't have to prepare kimchi soup.

I prepared pork neck, tofu, onions, and green onions as ingredients.

The tip of kimchi stew is to boil it for a long time in a pot like a whole casting pot or a cauldron. I've boiled it in a stone kiln. Kimchi, green onion kimchi, pork neck, minced garlic, a little bit of oil, and stir-fry the ingredients first. I didn't put in the kimchi soup at this time.

If you stir-fry kimchi first, kimchi stew tastes better.

Add water and boil it.

I put in two spoons of red pepper powder. If you boil it in a cauldron, it's strong and delicious.

The point of kimchi stew is to boil it for a long time.

When the kimchi stew was cooked, they added tofu, onions, and green onions. You can add onions from the beginning and boil them, or you can add green onions at the end like me. There's no right answer to cooking.

Lastly, I used sea salt for the liver. It became a much cleaner kimchi jjigae because I didn't season it with kimchi soup.

It tastes better when it's cooked well in a cauldron.

If you boil it again on high heat, it's done.

Green onion kimchi stew is done. The soup is cooler with green onion kimchi, so it's delicious. Green onion kimchi jjigae is so good. It is more delicious because it is boiled in a stone kiln and seasoned with sea salt, and it is neat and cool with kimchi and green onion kimchi. When you cook kimchi stew, add green onion kimchi and boil it. It's much better.