Spicy Aged Kimchi and Chicken Stew (Muk-eunji Dakbokkeumtang)
Savor the Tangy Aged Kimchi Chicken Stew: The Perfect Spicy Kick for Soju, Also Great for Camping!
Craving a comforting, spicy dish on a rainy day? This Aged Kimchi Chicken Stew is a flavor explosion that’s perfect for pairing with soju or enjoying as a hearty meal. It’s surprisingly easy to make and its robust, tangy broth makes it an ideal choice for camping trips. The combination of deeply fermented kimchi and tender chicken creates an unforgettable culinary experience.
Main Ingredients- 1/4 head of aged kimchi (muk-eunji)
- 1 pack of chicken pieces for stew (approx. 1kg)
- 1 handful of shredded green onion (for garnish)
- 1 handful of glass noodles (pre-soaked)
Seasoning Mix- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, rinse the chicken pieces for stew under cold running water. Bring a pot of water to a boil and blanch the chicken for about 1-2 minutes. This step is crucial for removing impurities and any gamey odor from the chicken.
Step 2
After blanching, immediately transfer the chicken to a bowl of cold water and rinse thoroughly. Make sure to wash away all the blood and any sticky residue. This ensures a clean and pure flavor in your stew.
Step 3
Pay special attention to any grayish, bloody parts remaining on the chicken and rinse them out meticulously. Thoroughly cleaning these areas will prevent any unpleasant gamey smell and result in a much more pleasant taste.
Step 4
Trim or cut off the very tips of the chicken wings. These parts are often thin and don’t absorb flavors as well, so removing them can make for a neater presentation and better meat distribution.
Step 5
Now, let’s prepare the flavorful seasoning mix for the Aged Kimchi Chicken Stew. In a bowl, combine 1 Tbsp gochujang, 3 Tbsp gochugaru, 3 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp oligosaccharide, and 1 Tbsp minced garlic. Mix them well with a spoon until you have a smooth, well-combined seasoning paste.
Step 6
In a pot, spread out the 1/4 head of aged kimchi, cut into bite-sized pieces, at the bottom. It’s best to lightly shake off excess kimchi filling to keep the broth clear. If your aged kimchi has a strong fermented odor, you can briefly rinse it under cold water to mellow the flavor.
Step 7
Place the prepared chicken pieces on top of the kimchi layer. Spoon the prepared seasoning mix evenly over the chicken. Add enough water to cover about half of the chicken pieces (approximately 2-3 cups).
Step 8
Bring the stew to a boil over high heat. Once it’s bubbling vigorously, reduce the heat to medium, cover the pot, and let it simmer for about 20 minutes, or until the kimchi has softened considerably. This slow cooking allows the deep flavors of the aged kimchi to infuse into the chicken.
Step 9
Once the kimchi is tender, add the pre-soaked glass noodles and top with a handful of shredded green onions. Continue to cook on low heat for another 10 minutes. The glass noodles will absorb the delicious broth, and the green onions will add a fresh aroma, completing this hearty and flavorful stew.
