Spicy and Tender Kimchi Stew
♧ Deliciously Tender Kimchi Stew Made with Aged Kimchi ♧
Turn leftover chicken bones and kimchi from Dakgalbi into a wonderful Kimchi Jjim! I was cooking the kimchi over high heat, and I heard a sizzling sound from the bottom of the pot. I quickly turned off the heat and saw that the kimchi was about to burn. I spread out a steaming, long piece of kimchi, wrapped it around rice, and ate it. The kimchi was so soft and well-cooked, it was incredibly delicious.
Main Ingredients- Chicken (for stir-frying) 300g
- Well-fermented Kimchi (Aged Kimchi) 1 head
Seasoning- Soy Sauce 1 Tbsp
- Sesame Oil 1 Tbsp
- Soy Sauce 1 Tbsp
- Sesame Oil 1 Tbsp
Cooking Instructions
Step 1
Blanch the chicken pieces in boiling water briefly to remove any impurities, then rinse them under clean water. Place the prepared chicken in a pot.
Step 2
Layer the entire head of aged kimchi over the chicken in the pot. Cut the kimchi in half once and trim the top part before placing it on top of the chicken for even cooking.
Step 3
Add 1 Tbsp of soy sauce and 1 Tbsp of sesame oil. Stir-fry the chicken and kimchi together. Pour in enough water to cover the ingredients. (Adjust the amount of water based on the saltiness of your kimchi.)
Step 4
Cover the pot with a lid and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer until the kimchi is thoroughly tender.
Step 5
Continue to simmer until most of the liquid has reduced, leaving a rich, flavorful stew. This indicates that the delicious Kimchi Jjim is ready to be served. Enjoy with a bowl of rice!
