Kimchi Jjigae — Paris

Kimchi jjigae is made with kimchi that has fermented too far to be eaten raw, which is exactly where its sour depth comes from. Add pork or tuna, tofu and spring onion, let it reduce, serve it boiling with a bowl of rice: this is the Korean household dish, and every household makes it differently. No single version is authoritative, which is what makes it interesting to eat across several addresses. This page gathers the Paris restaurants that treat it as a speciality. It is a single-portion dish, served quickly, equally at home at lunch or as a meal eaten alone — the solo-dining filter pairs well with this page. A useful signal: the quality of the banchan served around it usually tells you what the whole kitchen is worth.