Kimchi Stew
To me, there is no dispute that the kimchi belonged to the koreans and the japanese followed suit. But that’s alright, as long as we all know kimchi are from korea and the japanese just liked it so much, they made their kimchi too - a less spicy and sweeter version. Anyhow, I’d like to point out that kimchi makes an awesome base for soups or stews. I think it’s the perfect broth for a Nabe/ hotpot during the cold winter months.
I have posted a recipe on how to make your own kimchi before and really, once all that work is done, it’s an easy downhill all the way; from eating the kimchi as it is or cooking it with meats or as flavoring soups and broths.
I am going to share a simple chicken kimchi stew with you and the recipe is as follows:-
(you can use any meat or vegetable for this stew. It’s like a clean your fridge out type of stew and it tastes good no matter what :))
250grams of kimchi / 1/4 head of kimchi cabbage
3 cups of water
2tablespoon korean chili powder
2 cloves of mashed garlic
1 teaspoon of black pepper
Salt to taste
Green onions
1 tablespoon of chili powder
1 chicken breast, sliced thinly and season with some salt pepper and cornflour
Other optional ingredients:
Tofu, chicken, beef, lamb, pork, turkey, venison, veal, broccoli, daikon radish, cabbage, carrots, turnips, potatoes, mushrooms, baby corn, etc.
Method:
1. Combine kimchi and water in a pot and bring to a boil. Add the rest of the ingredients in and let it cook for 10-15 minutes under medium heat.
2. Serve.
Yes, it’s that’s easy really :P
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