Can someone give me a good recipe for making kimchi jjigae?

Kimchi Jigae (Cabbage Kimchi Soup)

INGREDIENTS:

1/2 teaspoon Korean sesame oil

1 cup cabbage pickle (Kimchi)

1 garlic clove, crushed

1/4 pound boneless pork, sliced thin 3 cups water 1 scallion, cut into 3-inch pieces

1 firm chinese soybean curd, cut into 9 cubes 6-8 small clams, optional but recommended

1 Put the sesame oil in a saucepan and stir-fry the kimchi over moderate heat for 1/2 minute. Add the garlic and pork and continue to fry as the meat changes color.

2 Now add the water, bring to a boil, and cook for 10 minutes. Add the scallion, bean curd, and clams if used, and simmer over low heat for 10 minutes more.

3 Serve warm with rice.

My wife (ex) and I used to make it this way. She was from South Korea.

The measurements are all by eye. Sorry.

In a stock pot, put a good amount of kim chi straight from the jar, 3 or 4 pressed cloves of garlic, and no more than a cup of water. Begin to cook on low heat.

Saute bacon until crisp. Crumble into the kim chi. Dice canned ham, spam, and hot dogs. (Um, 2 to 3 dogs, a can of spam, and about that much canned ham.) Cook for an hour or so. The kim chi will produce juice. Dice 2 or 3 scallions and let cook 5 minutes.

Sometime we added tofu, and sometimes we added diced Korean pickles.