Kimchi Jjigae (Kimchi Soup)

You don't need all these other ingredients, most of which should have been incorporated in quality kimchee. What is most important in this recipe is kimchee. Kimchee is not a "pickle." It is a fermented dish and this fermentation is key to great kimchee. Get "real" kimchee that has been fermented for a while, like 6 mo. to a year. You won't need fish sauce or gochujang (it renders the soup opaque, dull). Good kimcheechigae can be quite clear but full of flavor.

As a Korean person who grew up with a phenomenal chef for a mom (who also happens to own a Korean restaurant), I can say that this recipe is surprisingly very very good. On days where you want to go a bit lighter, I would suggest using tuna, or my personal favorite, canned mackerel, in lieu of the pork :)

Real kimchi jigae does not require butter and fish sauce. Use vegetable oil to cook pork, or beef without marinating. Use salt if needed, not fish sauce. No need to add 1 cup of juice. Kimchi, lifted out of jar, has enough. Jigae should not be soupy. Also add whatever vegetable you have, such as zucchini (my favorate) or red bell pepper. Traditionally, you don't add gochugang. Adding gochugaru should be enough. You can also put firm tofu and cook a few minutes.