Kimchi Jjigae with Chicken
(Contains Chicken | Contains Gluten | Spicy)
I posted on Instagram a picture of my homemade kimchi stew and a follower and customer of The Soup Spoon asked if this would be one of our SouperChef Specials. I thought, “Why not?” We’ve had overwhelming soupport for our Korea campaign and I am missing Korea too!
I have a soft spot for Korean cuisine and jjigae, in particular, is always that connection that springs back memories of languid days in Korean finery. This hot and spicy stew celebrates the strong flavour of Korea’s famous kimchi, complemented with marinated chicken, sweet corn on cob, napa cabbage and a whole lot of my favourite vegetables and tofu! Time to tuck in to this hearty, heartwarming meal!
Ingredients: Chicken stock (water, chicken bones, herbs), marinated chicken thigh, kimchi, Chinese cabbage, shiitake mushrooms, carrots, leek, enoki mushrooms, corn, zucchini, nato sprouts, tofu, ginger, garlic, onions, chilli powder, soy sauce, sesame oil
Condiments: Spring onion, chopped seaweed, chilli flakes, toasted white sesame seeds
