when i was little, my mom would make kimchi-jjigae all the time, and i always used to sneak down to the kitchen late at night to steal the leftovers (if i’m being honest, i mostly snuck bites of the spam!). as an adult, i have a new appreciation for this clean-out-your-fridge korean staple. add whatever meats and veggies you’d like, season with some korean chili flakes, load up the kimchi, and let it stew!

• ½ pound of pork belly
• ½ pound of pork ribs
• 1 (32 oz.) jar kimchi
• 1 can of spam
• 1 large yellow onion
• 1 bunch green onion
• ½ head cabbage
• 5 cloves garlic
• 1 tbsp. sesame seeds
• 1 tbsp. gochugaru (korean hot chili flakes)
• 2 tbsp. butter
• 3 tsp. sesame oil
• 1 cup water