Kimchi (Kimchee) Stew II
(김치찌개, Kimchee Jjigae)
1 1/2 lb fermented kimchee
1 medium onion, sliced
12 oz can low sodium spam, sliced
2 1/2 C or more of low sodium chicken stock
In a pot place onion on the bottom, and put half the spam on top. Evenly distribute kimchee slices over and put the rest of the spam slices on top of kimchee.
Pour chicken stock over enough to cover the kimchee. Boil first and reduce the heat to low. Cover with a lid and simmer for 20-25 minutes until kimchee gets tender.
Serve hot with rice.
The stew tastes better on the next day.