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The backpack is symbolic of Korean camping culture in two respects: first, Korean campers eat Korean food, always and only and completely, which means a full spread of meat, kimchi, rice, dipping pastes, soup/stew, and various banchan, not to mention the booze, thus necessitating packs of enormous carrying capacity that may appear excessive if not ludicrous to outsiders (other factors may also account for the large bags, as discussed below); and second, Korean campers are obsessed with brands, especially expensive brands, especially expensive brands that all the other Korean campers are using.
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with Doenjang Jjigae
Indeed, yangjangpi is one of the Top Seven Most Popular Chinese Dishes in Korea. I'll describe the others as they come up.
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at Western China
The jjajang myeon (see generally 1.012 Jjajng Myeon) was okay.
4. Season with salt, white pepper, sugar to taste. [e] [f]
5. Serve with steamed rice.
[a] Although the exact cut of pork isn't important, one with an extremely high fat content is preferable, such as pork bellies. Rather than the meat per se, the fat renders into the broth to add depth of flavor.
[b] The most important thing is to use richly seasoned and spiced kimchi that has fermented to the point where it's distinctly sour, not one of the whiter versions marketed to non-Koreans; often, the kimchi for stew has been fermenting for an extended period, sometimes a year or more, sometimes for that very purpose. Technically, new kimchi would work, but the results just wouldn't be the same--the difference between cucumbers and pickles; no self-respecting cook would ever use new kimchi for stew.
[c] As for the stuffing, some cooks toss everything into the pot, which would certainly add additional flavors, but personally I feel that the broth gets too messy with all the bits and pieces floating around; a good quality kimchi has enough flavor on its own.
[d] The "kimchi juice" refers to the red liquid in the kimchi jar.
[e] The amount of salt depends on how rich the kimchi was to begin with. The amount of white pepper is a matter of preference; black pepper will also do, but the aroma of the white variety pairs well with the other spices. The amount of sugar, which balances out acidity, depends on how sour the kimchi was to begin with--just enough so that the broth isn't sharp, but not so much that it becomes even mildly sweet.