looks damn good to me!
Kimchi jjigae
For my wife and I, nothing spells comfort food like a big, steaming hot bowl of spicy soup. This quintessential Korean classic has got everything: it is sour, spicy, salty and deeply filling. My version is pretty simple: fry up a big fistful of the best kimchi you can get, and, after a few minutes, add another big fistful of minced pork (the fattier the better), which has been lightly marinated in mirin and black pepper. Once the meat has browned, add shiitake mushrooms, half an onion (thinly sliced) and a few thick slices of medium-firm tofu. To make the soup base, combine 2tbsp soy sauce, 2tbsp Korean chilli paste, 1tsp minced garlic, and 1tbsp Korean chilli flakes. Add this mixture to the pot, top up with water until everything is barely covered, and simmer for 20 minutes. Season to taste (I use Vietnamese fish sauce or soy sauce for more saltiness, if needed). Serve with rice, more fresh kimchi and topped with shredded spring onion.