Kimchi jjigae — a Korean stew built around pork, tofu, and well-fermented kimchi — meal-prepped over rice for the week.

In u/HarveysBackupAccount's own words:

Based on Sohui Kim's Korean Home Cooking. Pork belly is more traditional but pork shoulder is cheaper and not so aggressively fatty.

And their notes on heat, substitutions, and how to package it:

Kimchi stew is spicy compared to the food I ate as a Midwestern child but it shouldn't be aggressively "make your eyes water from the fumes" spicy.

Gochujang is the only really hard to find ingredient here (and kimchi is easy enough to make at home!). If you can't find it/don't want to order it online, I'm hard pressed to suggest a real alternative because it's such a distinct flavor. But if you must, a slightly more accessible substitute combo: 1 tbsp miso paste with 2 tsp rice vinegar or white vinegar, 1 tsp brown sugar, and 1-2 tsp chili flakes of any kind. (Adjust spice level to your taste.) That won't taste the same as gochujang but it should still make it taste good.

For a little extra heat, add 1-2 Tbsp gochukaru - Korean chili flakes. I finished off a jar of homemade kimchi with this batch so a good scoop of brine (full of chili flakes) came with the kimchi. Otherwise I'd add a little more.

I have this packaged with rice. The rice won't be in the best shape by the end of week haha, but it's good enough for me. Another common way to eat it is with instant ramen noodles (just noodles, not with the instant ramen seasoning pack).

The ingredients and steps below are u/HarveysBackupAccount's, copied as they posted them on r/MealPrepSunday. Recipe is adapted from Sohui Kim's Korean Home Cooking.