Kimchi Jjigae Recipe with Chicken and Tofu
Korean stew is perfect for a cold day. This recipe is savoury, mildly spicy and vvery delicious.
Equipment
- Frying Pan
- Soup Ladle
Ingredients
- 300 g kimchi
- 180 g chicken slices, chicken breast
- 1 block pressed tofu, cut to blocks of 1cm in thickness
- 400 ml water
- 2 cloves garlic, chopped
- 80 g yellow onion, sliced thinly
- 1 red chilli
- 1 green chilli
- 2 stalks spring onions, slantingly into 1/2 inch length with the white stems and the leaves separated
- ¼ tsp salt
- ¼ tsp pepper
- ½ tbsp sugar
- 1 tbsp Korean chilli paste
- 1 tbsp light soy sauce
- ¼ tsp sesame oil
Instructions
- Marinate the chicken slices with salt until well-combined.
- Spread the chicken slices, yellow onion, red chilli, green chilli around the pan.
- Evenly distribute pepper, sugar, light soy sauce, sesame oil, garlic, spring onions, Korean chilli paste, and kimchi in the pan.
- Pour in all the water.
- Switch on the heat to medium. Cover the pan and bring to a boil. It takes about 8 minutes.
- Once the stew is boiling vigorously, gently stir to mix the ingredients. Keep the kimchi on the top layer as the soup is stirred.
- Cover the pan and cook for 10 minutes.
- Taste and adjust as preferred.
- Add the tofu at the top. Scoop and pour some of the gravy over the tofu.
- Cover and cook until the tofu is cooked. It takes around 3 minutes.
- Switch off the heat. Garnish with cut spring onions.
- Serve.
Video
Notes
- Best served immediately.
- It can be stored for a day or two in the fridge after cooling down.
Nutrition
Calories: 121kcalCarbohydrates: 13gProtein: 14gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 23mgSodium: 1014mgPotassium: 273mgFiber: 1gSugar: 5gVitamin A: 172IUVitamin C: 21mgCalcium: 24mgIron: 1mg
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