Spicy Kimchi Chicken Breast Jjamppong
(Overcoming COVID-19!) Kimchi Chicken Breast Jjamppong
(Overcoming COVID-19!) On a rainy day… Kimchi Chicken Breast Jjamppong!
Main Ingredients- 1 Chicken breast
- 1/2 Onion
- 2 Potatoes
- 1/2 pot of water
- 1 ladleful of well-fermented Napa cabbage kimchi
- 1 handful of spinach or green onions
Seasoning- 2 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Perilla oil
- 1 Tbsp Dasida (or MSG)
- 2 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Perilla oil
- 1 Tbsp Dasida (or MSG)
Cooking Instructions
Step 1
First, prepare the vegetables for the dish. Peel and wash half an onion, then slice it into half-moons. Peel the two potatoes, wash them thoroughly under running cold water, drain, and cut them into julienne strips about 0.5 cm thick.
Step 2
Prepare the gochugaru (Korean chili powder), which is key to the spicy jjamppong flavor. About 2 tablespoons will provide a pleasant level of heat.
Step 3
Chop the kimchi into bite-sized pieces. Kimchi with a good amount of juice will make the jjamppong broth richer and more flavorful.
Step 4
Prepare a handful of fresh spinach or half a green onion, sliced diagonally. Wash the spinach thoroughly. If using green onions, it’s good to mix both white and green parts. (If using frozen spinach, thaw it beforehand.)
Step 5
Have your thawed chicken breast ready. If you are using refrigerated or frozen chicken breast, make sure to thaw it before cooking.
Step 6
Now, let’s begin cooking. Heat 3 tablespoons of perilla oil in a wok or a large pot, and add 1 tablespoon of gochugaru.
Step 7
Set the heat to medium-low and stir-fry the perilla oil and gochugaru for about 5 minutes to create chili oil. This step significantly enhances the jjamppong broth’s flavor. Be careful not to burn the chili powder.
Step 8
Once the chili oil is made, add water to fill about half of the wok or pot. Adjust the amount of water based on the size of your pot.
Step 9
Add the prepared potato juliennes to the pot. Frying the potatoes before adding them helps them retain their texture and prevents them from becoming mushy in the broth.
Step 10
In a separate frying pan, lightly add some cooking oil, then add the julienned potatoes. Stir-fry over medium-high heat for about 10-15 minutes until golden brown and slightly crispy.
Step 11
Prepare the thinly sliced onion half-moons.
Step 12
When the broth in the pot comes to a boil over medium-high heat (about 10 minutes), add the fried potatoes to the jjamppong broth. The potatoes will meld with the broth and add flavor.
Step 13
Add about one large ladleful of chopped Napa cabbage kimchi to the pot. Feel free to adjust the amount of kimchi to your preference.
Step 14
Add 1 tablespoon of Dasida (or other seasoning powder) to enhance the savory depth of the broth. This will make the broth even richer.
Step 15
Add the sliced onion half-moons to the pot. As the onions cook, they will release their sweetness, softening the overall flavor of the broth.
Step 16
Add the prepared spinach or green onions. If using frozen spinach, rinse it under cold water and drain before adding. If using fresh spinach or green onions, clean and prepare them. (If using green onions, slice them diagonally.) Spinach adds color and a refreshing taste to the broth. Green onions are also a great alternative!
Step 17
Thaw the chicken breast in the microwave for about 5 minutes. Then, rinse it under cold running water a couple of times to clean it, and slice it thinly, like julienne strips. You can also slice it according to the grain of the chicken breast.
Step 18
Gently add the thinly sliced chicken breast to the boiling jjamppong broth. As the chicken cooks, it will enrich the broth’s flavor.
Step 19
Finally, add the trimmed spinach and continue to simmer over medium-high heat for about 5 to 10 minutes until everything is cooked through and the flavors have melded together. Your jjamppong is now ready!
Step 20
It’s time to enjoy your finished Kimchi Chicken Breast Jjamppong! The refreshing taste from the spinach, the spiciness from the kimchi, combined with the savory potatoes and tender chicken breast create a harmonious flavor that feels like it could even ward off COVID-19! Goodbye, COVID-19!
