Kimchi Stew With Chicken And Tofu Food
THE CLASSIC, KIMCHI JJIGAE
Easy, delicious and ultra comforting, Korean kimchi jjigae recipe
Provided by Sue | My Korean Kitchen
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.
- Cook the Kimchi in a skillet until soft. (You could do this in the pot where you will make this jjigae. Do this only if the pot is big enough to manoeuvre around.)
- Put the marinated meat into the bottom of the pot. Add all the other ingredients (kimchi, onion, mushrooms, tofu, water and the base sauce) except for green onion into the pot.
- Boil the pot on medium high heat initially then reduce the heat to medium once it starts boiling. Cook further until the meat is cooked. (It takes 10 to 15 mins from the beginning of step 4.) Make sure the sauce is well blended into the rest of the ingredients. (This can be done by gently mixing the sauce around the soup with a small teaspoon and splashing the soup over other ingredients every now then). When the meat is cooked, add the green onion and turn the heat off.
- Serve with rice (and other side dishes).
Nutrition Facts : Calories 374 kcal, Carbohydrate 6 g, Protein 10 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 43 mg, Sodium 422 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KIMCHI STEW WITH CHICKEN AND TOFU
With its intense but balanced flavors, this warming chicken and kimchi soup is perfect for lunch or when you're feeling under the weather.
Provided by Martha Stewart
Categories Chicken Thigh Recipes
Number Of Ingredients 10
Steps:
- Bring stock, water, chicken thighs, garlic, ginger, anchovies, and salt to a boil in a large saucepan. Reduce heat, and simmer until chicken is cooked through, about 15 minutes. Remove from heat.
- Transfer chicken to a plate, reserving broth. Let chicken stand until cool enough to handle. Remove meat from bone, and shred into bite-size pieces.
- Add chicken, kimchi, and reserved kimchi liquid to cooking broth in pan, and place pan over low heat. Gently add spoonfuls of tofu to pan, being careful not to break it. Gently shake pan to submerge tofu. Bring to a very gentle simmer, and cook until tofu is heated through, 3 to 5 minutes. Add scallions. Divide soup among bowls.
Nutrition Facts : Calories 347 g, Cholesterol 76 g, Fiber 5 g, Protein 29 g, SaturatedFat 3 g, Sodium 507 g
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- 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
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