Trying to make kimchi jjigae for the first time, any tips?

Want to try making kimchi jjigae at home but not sure I’m doing it right. Using older, more fermented kimchi since I read that’s better for stew than fresh kimchi, is that actually true?

Also curious what people usually add besides the basics (pork, tofu, kimchi), and whether the kimchi’s fermentation level actually changes the flavor that much, or if I’m overthinking it.

Any tips from people who make this regularly would be appreciated!

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