Kimchi Stew Recipe with Chicken (Kimchi Jjigae)

DAIRY FREENUT FREEEGG FREE

A little lighter and less fatty version, this Kimchi Stew Recipe does not miss on the true flavors of a traditional kimchi jjigae!

Kimchi Stew Recipe with Chicken (Kimchi Jjigae)

Kimchi Stew Recipe with Chicken FINAL PRODUCT

Ingredients you’ll need to make this kimchi stew recipe with chicken

Kimchi Stew Recipe with Chicken INGREDIENTS

Step-by-step photo guide on how to make this recipe

Kimchi Stew Recipe with Chicken STEP BY STEP GUIDE

Are you on Pinterest? Pin this for later!

Kimchi Stew Recipe with Chicken PINTEREST

Do you want more Asian flavors inspired recipes?

Kimchi Stew Recipe with Chicken FINAL PRODUCT

Kimchi Stew Recipe with Chicken (Kimchi Jjigae)

A little lighter and less fatty version, this Kimchi Stew Recipe does not miss on the true flavors of a traditional kimchi jjigae!
0 from 0 votes
Print Pin Recipe Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 2 Portions
Calories per serving: 256kcal

Ingredients

  • 100 g Minced Chicken - You can also use sliced pork belly, minced pork, or leave this off to make this dish vegan
  • 100 g Firm Tofu - Sliced. Double the amount if you're making this vegan!
  • 2 dl Kimchi - Homemade or store bought. It is best if you use old kimchi! The flavor is more intense
  • 1 tbsp Gochujang - Korean red pepper paste
  • 1 tbsp Korean Chili Flakes - If you have a low tolerance to spice, you might want to dial this down and add bit by bit until you've achieved the right spicy for you
  • 1 tbsp Sesame Oil
  • 1/2 tbsp Vegetable Oil
  • 1 small Onion - Chopped
  • 2 cloves Garlic - Minced
  • 1 tbsp Soy Sauce - Use tamari if you're gluten-sensitive
  • 1 tsp Sugar
  • 2 dl Water

Instructions

  • Heat your pot on medium heat and add both of the oils and once that is hot, dump in your aromatics (garlic and onion) and sautée it until it is soft, fragrant, and caramelized
  • Add in your minced chicken or meat of choice and let everything sautée until the meat is browned
  • Once the meat nice and brown, add in your kimchi and let every fry for a minute or so and then add in your water and lower the heat to medium-low and let this concoction simmer for a good 10 minutes
  • Once nice and simmered, add in your flavor bombs: gochujang, Korean pepper flakes, soy sauce, and sugar. Adjust the salt if needed! I personally didn't add any, it was salty enough for me already
  • Throw in your tofu at this stage while you're at it
  • Simmer for about 5 minutes until everything is nice and combined!
  • Serve and enjoy this dish is with steamed white rice

Notes

→ When using Korean Chili Flakes, make sure you are adjusting bit by bit. This recipe calls for 1tbsp and for me it was already quite a heat hence I added 1tbsp of sugar in the end. My tolerance for spicy food is quite on the medium-high scale so if you know that you can't tolerate spice that much, start with 1/3tbsp and adjust accordingly!
 

Nutrition

Serving: 1Serving | Calories: 256kcal | Carbohydrates: 12g | Protein: 15g | Fat: 17g | Sodium: 609mg | Fiber: 2g | Sugar: 5g | Iron: 2mg

CourseMain Course, Soup, Stew
CuisineAsian, Fusion, Korean, Modern
DietGluten Free, Low Calorie, Low Lactose
Keywordkimchi chigae, kimchi jjgae, kimchi soup recipe, kimchi stew, kimchi stew recipe
Tried this recipe?Mention @TheKitchenAbroad and tag #thekitchenabroad to be featured!
DAIRY FREENUT FREEEGG FREE
Kimchi Stew Recipe with Chicken FINAL PRODUCT

Leave a Comment






0 Shares
0 Shares
Share via
Copy link