What are common mistakes when making Korean jjigae and stew technique?

Question

Accepted Answer

Using fresh kimchi for kimchi jjigae — it should be aged, sour, almost past its prime. Not using a stone or heavy ceramic pot — the continued bubbling at the table is part of the technique. Adding tofu too early — it disintegrates. Using water instead of anchovy-kelp broth — the broth provides umami depth. Not enough gochugaru or gochujang in the base — jjigae should be bold.