Yuh-jung Youn Interview on 'Minari' and Korean Kimchi Jjigae Recipe
But to call it a throwaway dish is far too flippant. Nothing about kimchi jjigae is offhand. Combining everything from dashima to fish sauce, a whole collection of robust flavors marry together in a sunset-colored stew, steeped in umami fishiness with an acidic tang on the backend. Get liberal with the chili peppers, and you’ll undoubtedly want a glass of water alongside it. But the star is the ripe, pungent kimchi. You almost want it to have gone off; that’s what gives the stew its kick. After talking with Youn though, I realize I will never taste her kimchi jjigae as she remembers it. ...
Source: esquire.com