I made some Spicy Korean Chicken Soup with Kimchi and Tofu! Yum! Yay for Jiggae!

1 Comment

1. 

   RealmanPwns1 3 years ago

   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

   ​

   Steps

   Step 1

   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.

   Step 2

   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.

   Step 3

   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.