Korean Simmered Chicken and Kimchi - Kimchi Jjigae Recipe Video
Ingredients
| 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 |
Nutrition Facts
Serving size
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
Directions
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.
SERVING
5. Serve with steamed rice.
NOTE
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.
Editors Review
The Aimless Cook sure has an aim here. He shows you a great way to use the intense flavor of kimchi to make a quick and satisfying hotpot you will never forget. Jjigae is a Korean stew or hotpot and is a popular comfort food. You can make it even faster by using thinly sliced beef or seafood, or omit the meat altogether for a hearty vegetarian meal. Enjoy!Chef
