Aged Kimchi and Chicken Stew (Mugeunji Dakbokkeumtang)
Rich and Spicy Aged Kimchi Chicken Stew Recipe
This chicken stew is extra special thanks to the deep, savory flavor of well-fermented aged kimchi. It was a delightful chicken dish enjoyed during the hottest part of summer. The excellent taste of the homemade kimchi, gifted from my mother’s home, made this dish even more delicious and satisfying. When you lack appetite, this one dish is enough, needing no other side dishes. We’re cooking a generous portion with one whole chicken and a whole head of aged kimchi.
Main Ingredients- 1 whole chicken (prepared)
- 4 large potatoes
- 1 onion
- 1 head of aged napa cabbage kimchi
- 2 cups water (approx. 400ml)
- 1 stalk of green onion
Seasoning Ingredients- 1 Tbsp gochujang (Korean chili paste)
- 4 Tbsp soy sauce
- 2 Tbsp cheongju (rice wine)
- 2 Tbsp oligo-dang (oligosaccharide syrup)
- 1/3 Tbsp ginger powder (or 1/2 tsp minced ginger)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- A pinch of black pepper powder
- 1 Tbsp gochujang (Korean chili paste)
- 4 Tbsp soy sauce
- 2 Tbsp cheongju (rice wine)
- 2 Tbsp oligo-dang (oligosaccharide syrup)
- 1/3 Tbsp ginger powder (or 1/2 tsp minced ginger)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- A pinch of black pepper powder
Cooking Instructions
Step 1
First, prepare the supporting ingredients: potatoes, onion, and green onion. Peel the potatoes and cut large ones into halves; smaller potatoes can be left whole. Cut the onion into quarters, then into thirds for larger pieces. Slice the green onion lengthwise to make it presentable and easy to eat in the stew.
Step 2
This is a crucial step to remove any gamey smell from the chicken. Bring water to a boil, add 1-2 Tbsp of vinegar, and blanch the chicken for 1-2 minutes. Transfer the blanched chicken to cold water and rinse thoroughly under running water. Make sure to wash around the bones as well to effectively eliminate any unpleasant odor.
Step 3
Prepare the stew’s seasoning sauce. In a bowl, combine 1 Tbsp gochujang, 4 Tbsp soy sauce, 2 Tbsp cheongju, 2 Tbsp oligo-dang, 1/3 Tbsp ginger powder, 3 Tbsp gochugaru, 1 Tbsp minced garlic, and a pinch of black pepper. Mix well until there are no lumps. Add this seasoning mixture to the cleaned chicken and massage it in with your hands, ensuring the sauce coats the chicken evenly. The cheongju and ginger powder work together to further neutralize any remaining chicken odor, resulting in a cleaner taste.
Step 4
In a wide, flat pot (a cast-iron pot is recommended for a deeper flavor), arrange the seasoned chicken, prepared onion, and potatoes. Sprinkle an additional tablespoon of gochugaru over the chicken for enhanced color and flavor. Pour in 2 cups of water (about 400ml) and generously place the roughly chopped aged kimchi on top. Begin to cook.
Step 5
Once the stew begins to boil, reduce the heat to medium. While it’s simmering, ladle the broth from the top of the pot over the chicken and vegetables to ensure even cooking. Continue to simmer for about 20 minutes, or until the chicken is fully cooked. Finally, add the prepared green onions on top and let it simmer for a short while longer until fragrant. Your delicious aged kimchi chicken stew is now ready to be enjoyed!
