Spicy and Savory Braised Chicken Kimchi Stew
How to Make Delicious Braised Chicken Kimchi Stew with Aged Kimchi
As the kimchi from our last batch has perfectly fermented and ripened, it’s the perfect time to make kimchi stew! Today, we’re elevating this classic comfort food by using a whole chicken. The tender, flavorful chicken infused with the rich taste of aged kimchi makes this dish incredibly satisfying. It’s a hearty meal that will surely become a family favorite.
Main Ingredients- 1 whole chicken (cleaned, approx. 1kg)
- 1/2 head of well-fermented napa cabbage kimchi (or aged kimchi)
- 1 large leek
- 3 bay leaves
- 1/2 cup rice wine (cheongju) or cooking wine
- 3 cups anchovy broth (or rice water)
Seasoning Ingredients- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- Pinch of ginger powder (or 1/2 tsp minced fresh ginger)
- 1 Tbsp sugar
- 2 Tbsp sesame oil
- 1 Tbsp fish sauce (or soy sauce for soup)
- 2 Tbsp mirin (or cooking wine)
- 3 Cheongyang chili peppers (or other hot peppers, thinly sliced)
- Pinch of salt (to taste)
- Pinch of black pepper
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- Pinch of ginger powder (or 1/2 tsp minced fresh ginger)
- 1 Tbsp sugar
- 2 Tbsp sesame oil
- 1 Tbsp fish sauce (or soy sauce for soup)
- 2 Tbsp mirin (or cooking wine)
- 3 Cheongyang chili peppers (or other hot peppers, thinly sliced)
- Pinch of salt (to taste)
- Pinch of black pepper
Cooking Instructions
Step 1
Start with one whole, cleaned chicken. A chicken weighing around 1kg is ideal for this recipe.
Step 2
In a pot, bring enough water to cover the chicken to a boil. Add the bay leaves and rice wine (or cooking wine). Once boiling, add the chicken and blanch for about 10 minutes. This step is crucial for removing any impurities and the gamey smell from the chicken, ensuring a cleaner flavor in your stew. After blanching, rinse the chicken thoroughly under cold running water.
Step 3
For the best kimchi flavor in the stew, use well-fermented napa cabbage kimchi or aged kimchi. If your kimchi is particularly sour, you can add a little extra sugar to balance the taste.
Step 4
In a large pot or wok, combine the kimchi and the blanched chicken. Add the seasoning ingredients: gochugaru, minced garlic, ginger powder, sugar, sesame oil, fish sauce, mirin, and sliced Cheongyang peppers. Pour in the anchovy broth. Stir everything to combine, bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 60 minutes. This slow cooking allows the kimchi to become very tender and the chicken to absorb all the delicious flavors.
Step 5
Check if the kimchi is fully tender. Once it is, add the chopped leek and simmer for a few more minutes. Taste the stew and adjust seasoning if needed. Add salt or more fish sauce if it’s not salty enough, or a tiny bit more sugar if you prefer it sweeter.
Step 6
Finally, add a pinch of black pepper to eliminate any remaining subtle odors and to enhance the overall aroma. Your delicious Braised Chicken Kimchi Stew is now ready to be enjoyed with a steaming bowl of rice!
