note to critics of the world: When you’re talking to African-American women, don’t use the tired “angry black woman” stereotype.
New York Times critic Alessandra Stanley, whose journalism career includes a laundry list of inaccuracies and errors, published a disgusting assessment of how Rhimes and her hit ABC series Scandal have changed the television landscape for black women.
"When Shonda Rhimes writes her autobiography," Stanley begins, "it should be called How to Get Away With Being an Angry Black Woman."
Kimchijjigae is probably #1 comfort food Koreans miss when they are living overseas. And most Korean people think their mother’s Kimchiijigae is the best, kind of like how Italian Americans think their mothers’ meatball or Lasagnia is the best. The main part of this super simple dish is Kimchi and depending on how old the KImchi is, the taste will differ dramatically. Months of fermentation will make the Kimchi leaves very soft and the juice will become almost effervescent which makes it heavenly when made into stews.
There are many variety in the protein content in this dish and the most beloved is the port belly. But you can also use spam as I mentioned and also canned mackerel, saury or tuna.
Kimchijjigae is generally quiet spicy, but you can make it even spicier by adding more chili flakes and fresh green chili pepper or jalapeno peppers. Fresh peppers give another layer of spiciness to this dish that is more fresh and in your face, compared to the mellow fire of the aged kimchi.