era (1392-1897); 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. is assumed to have developed around this time as well.

Preparation and serving

Kimchi's flavor as an ingredient becomes stronger and more complex as it ages. As a result, 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.

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