This delicious kimchee stew is one of my favorite winter dishes.  Last night I made a batch that even my wife liked (she usually doesn't) so I had to record the process for posterity.

I started with this recipe from My Korean Kitchen (an excellent Korean food blog).  I didn't have the mushrooms, so I left those out.  I used some kimchee that I made a few weeks ago.  The biggest departure from my usual procedure was than instead of cubed pork, I used bacon.  Any old bacon will do, as great bacon would be wasted here, I think.

I also added some little disk shaped Korean rice cakes right at the end, which made for a nice texture addition, and made it a bit more filling.