From Mike Sula
[Says Mike: Kimchi chigae is infinitely variable—the Korean version of back-of-the-refrigerator soup. You can add anything you like, tofu, seafood, beef, pork belly—hot dogs and Spam became popular after GIs introduced them to Korea. The only essentials are liquid—water will do—and kimchi, preferably, the old stuff, super sour and fermented until fizzy.]
I used . . .
6 lbs. pork neckbones
stock vegetables—an onion, head of garlic, halved on the equator, peeled carrot, a couple celery stalks, red bell pepper
1/2 gallon kimchi, appx. 2 months old
1 lb. bulgogi (sliced, marinated beef, like Korean Italian beef)
3 tbs. gochuchang (Korean red pepper paste), or to taste
2 bunches green onions, cut into two-inch pieces
2 packages firm tofu, pressed under plates, drained, and cut into half-inch dice
Roast the neckbones at 350 degrees for one hour. Cover with water in a large stockpot and simmer at the lowest possible heat for 4 to 8 hours. At the last hour add the stock vegetables. Strain though cheesecloth, spoon off the fat, discard the solids.
Stir fry the bugolgi, until heated through. Add it and the kimchi with its juice, and the red pepper paste to about a gallon and a half of stock. Bring to a boil, reduce heat, and simmer for an hour or so. Add the tofu and onions during the last 20 minutes.
Add cooked rice or noodles if you like.