Kimchi Jjigae

Method

1. Brown the aged kimchi hard in a heavy pot so a savory fond builds on the bottom.
2. Soften the onion, carrot, and garlic in the same pot, scraping up the fond.
3. Return everything with the stock and tomatoes, then simmer low and covered until fork-tender.
4. Skim, adjust the seasoning, and rest the stew briefly so the flavors settle before serving.