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Korean Simmered Chicken and Kimchi - Kimchi Jjigae Recipe Video
|Sesame oil||2 Tablespoon|
|Chicken||1 Medium, cut into pieces|
|Kimchi||2 1⁄2 Cup (40 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Fresh ginger slices||1 Tablespoon|
|Shiitake mushrooms||5 Medium, sliced|
|Silken tofu||1 Packet (Scoop out bite size pieces using a tablespoon)|
|Green onions||3 Medium, sliced|
Calories 665 Calories from Fat 403
% Daily Value*
Total Fat 45 g68.9%
Saturated Fat 11.9 g59.5%
Trans Fat 0 g
Cholesterol 189.9 mg63.3%
Sodium 601.3 mg25.1%
Total Carbohydrates 10 g3.2%
Dietary Fiber 1.9 g7.7%
Sugars 2.6 g
Protein 52 g104.4%
Vitamin A 31.1% Vitamin C 16.1%
Calcium 7.3% Iron 16.4%
*Based on a 2000 Calorie diet
1. Take a large pot and heat sesame oil over medium heat. Add the chicken pieces and brown them lightly.
2. Add the kimchi, mix well and let it cook for about 5 minutes. Once the chicken has picked up the kimchi color and is nicely combined add the chicken stock, ginger slices and shiitake mushrooms. Mix together, cover and simmer in medium heat until the chicken is tender.
3. Once the chicken is tender, take off the cover and gently add the tofu. Let it warm for a couple of minutes.
4. Garnish with green onions.
5. Serve with steamed rice.
The chicken can be substituted with thinly sliced beef or sea food.
You ca also make it completely vegetarian by omitting the meat all together.