There are a variety of kimchi jjigae. The most common one is kimchi jjigae made with pork.
I tried to come up with a new recipe for people who cannot eat pork. After some modifications, I ended up making this kimchi jjigae with chicken.
Cooking kimchi and chicken together makes a wonderful broth. It’s very easy to make but it requires sufficient time to cook. This is a great hot pot to share with friends or family. I hope you enjoy it.


Kimchi jjigae

Ingredients
500g kimchi
1/2 cup kimchi juice
800g whole chicken
1 stalk green onion
200g tofu
1 1/2 tablespoons cooking oil
1 tablespoon rice vinegar
1 tablespoon Korean chili flakes(gochugaru)

Chicken marinade
1 clove garlic
1/2 teaspoon salt
1/3 teaspoon ground black pepper

Kelp broth , can be substitute to chicken broth
5cm X 5cm Dried kelp
550 cc water

Instructions
1. Cut the chicken into big bite sizes. Wash it in a running cold water. Drain.
2. Add dried kelp to hot water. Set is aside for 20 minutes, until it cools to room temperature
3. Mince garlic. Thinly slice green onion
4. Place chicken in a big bowl. Add garlic, salt, and ground black pepper to it. Marinate the chicken for 15 minutes.
5. Heat the oil in a large pan over medium low heat. Add sliced white part of green onion. Stir fry for a minute. Add marinated chicken to the pan and stir fry until light brown
6. Add kimchi, kimchi juice, Korean chili flakes(optional) and rice vinegar to the pan. Higher the heat to medium and cook it for 5 minutes.
7. Pour the broth to the stew and bring it to a boil. When it’s boiling, lower the heat, cover the pan with a lid and simmer for 20 minutes
8. Place sliced tofu and green part of green onion to the stew and cook it for 3 minutes.
9. Serve hot with rice

More information
WebSite : www.ongofood.com
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Instagram : www.instagram.com/ongofoodkorea

#Howtomake #QuickEasyRecipe #KimchiStew #halal #kimchijjigae #koreanrecipe