Spicy Kimchi Ckicken and Tofu Jiggae by RealmanPwns1 1 Comment RealmanPwns1 2 years ago Ingredients1 tsp vegetable oil6 chicken thigh fillets1 onion, sliced4 garlic cloves, finely chopped1 tbsp finely grated ginger2 carrots, cut into bite-sized pieces6 cups chicken stock500g (1 lb) cabbage kimchi (use the juice and the cabbage)2 tbsp gochujang2 tbsp soy sauce300g (0.66 lb) medium-firm tofu, cut into 2cm cubes2 tsp sesame oilfinely sliced spring onion (scallions), to serve​Heat the vegetable oil in a Dutch Oven over high heat. Season each piece of chicken and cook the fillets for about 3 minutes each side.Add the onion, garlic and ginger and cook for another 2 minutes until onion has softened slightly.​Add the carrot, chicken stock, cabbage kimchi along with the kimchi juice, gochujang and soy sauce.Bring to the boil then reduce heat to low and cover with a lid. Simmer for 30 minutes.​Remove Chicken to cut in smaller pieces. Return Chicken to pot. Season the soup to taste with extra salt if needed.Gently stir through the tofu and simmer for 2 minutes to warm through the tofu.Remove from heat and add the sesame oil. Divide among serving bowls and top with spring onion.Write A CommentYou must be logged in to post a comment.
RealmanPwns1 2 years ago Ingredients1 tsp vegetable oil6 chicken thigh fillets1 onion, sliced4 garlic cloves, finely chopped1 tbsp finely grated ginger2 carrots, cut into bite-sized pieces6 cups chicken stock500g (1 lb) cabbage kimchi (use the juice and the cabbage)2 tbsp gochujang2 tbsp soy sauce300g (0.66 lb) medium-firm tofu, cut into 2cm cubes2 tsp sesame oilfinely sliced spring onion (scallions), to serve​Heat the vegetable oil in a Dutch Oven over high heat. Season each piece of chicken and cook the fillets for about 3 minutes each side.Add the onion, garlic and ginger and cook for another 2 minutes until onion has softened slightly.​Add the carrot, chicken stock, cabbage kimchi along with the kimchi juice, gochujang and soy sauce.Bring to the boil then reduce heat to low and cover with a lid. Simmer for 30 minutes.​Remove Chicken to cut in smaller pieces. Return Chicken to pot. Season the soup to taste with extra salt if needed.Gently stir through the tofu and simmer for 2 minutes to warm through the tofu.Remove from heat and add the sesame oil. Divide among serving bowls and top with spring onion.
1 Comment
Ingredients
1 tsp vegetable oil
6 chicken thigh fillets
1 onion, sliced
4 garlic cloves, finely chopped
1 tbsp finely grated ginger
2 carrots, cut into bite-sized pieces
6 cups chicken stock
500g (1 lb) cabbage kimchi (use the juice and the cabbage)
2 tbsp gochujang
2 tbsp soy sauce
300g (0.66 lb) medium-firm tofu, cut into 2cm cubes
2 tsp sesame oil
finely sliced spring onion (scallions), to serve
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Heat the vegetable oil in a Dutch Oven over high heat. Season each piece of chicken and cook the fillets for about 3 minutes each side.
Add the onion, garlic and ginger and cook for another 2 minutes until onion has softened slightly.
​
Add the carrot, chicken stock, cabbage kimchi along with the kimchi juice, gochujang and soy sauce.
Bring to the boil then reduce heat to low and cover with a lid. Simmer for 30 minutes.
​
Remove Chicken to cut in smaller pieces. Return Chicken to pot. Season the soup to taste with extra salt if needed.
Gently stir through the tofu and simmer for 2 minutes to warm through the tofu.
Remove from heat and add the sesame oil. Divide among serving bowls and top with spring onion.