Easy Kimchi Jjigae (Kimchi Stew)

I have made this recipe many times. You can make it very spicy to mild, depending on the kimchi you use and the amount of gochugaru. If you don't like spicy food, use white kimchi and as little as 1 teaspoon of gochugaru. I personally prefer it made with mild kimchi and 2 tablespoons of gochugaru. I make it with tuna. It is worth it to use a better quality tuna. My favorite is Tonnino's Yellowfin Tuna packed in water.

I used diced spam instead of tuna and omitted the dashida and chili pepper (didn't have on hand). I also omitted tofu cause I've never developed a taste for it. Regardless it was amazing over rice.

I used coconut aminos to make it soy-free, and used shrimp instead of tofu. Absolutely delicious.