Kimchi-jjigae

Kimchi-jjigae () or kimchi stew is a "jjigae", or stew-like Korean dish, made with "kimchi" and other ingredients, such as pork or seafood, scallions, onions, and diced Dubu. It is one of the most common stews in Korean cuisine.
History.
"Kimchi" existed as a non-spicy pickled vegetable dish well prior to the Joseon era; it was not until the introduction of chili peppers to the Korean peninsula mid-era that the variant of "kimchi" which has become the "de facto" standard of today was created. "Kimchi jjigae" is assumed to have developed around this time as well.
Preparation and serving.
It's common sense to throw away old food if it's spoiled, but kimchi becomes a better ingredient as it ages. So "kimchi jjigae" is often cooked using older, more fermented, and "riper" "kimchi", which has a much more pronounced flavor and contains higher amounts of probiotics. (Living bacteria in fresh, uncooked "kimchi" will not survive the cooking process.) As "kimchi" is the core ingredient in "kimchi jjigae", other ingredients are dependent on personal preference.
Sliced "kimchi" is put into a pot with the meat of choice and other typical ingredients such as tofu, sliced spring onions, and garlic. They are stewed in water or anchovy ("myeolchi") stock. The stew is seasoned with fermented bean paste ("doenjang") or fermented red pepper paste ("gochujang").
Like many other Korean dishes, "kimchi jjigae" is usually eaten communally from the center of the table if more than two people are served. It is accompanied by traditional side dishes ("banchan") and rice. It is usually cooked and served boiling hot in a stone pot.
Varieties.
Beyond the standard ingredients of beef, pork, or chicken, some varieties are called by their particular names.