I have a ton (as in, about a gallon) of old kkakdugi that we haven't been able to eat as fast as my mom is bringing it over. Is it possible to make kkakdugi jjigae? Does anyone have any ideas for making use of it?
You could make jjigae, or braise some pork belly or pork shoulder chunks with it - add a little sugar, garlic, onion, water and just a little bit of liquid until the pork is really tender. Similar concept to a jjigae, but more like a true stew.