Soup & Stew

Chicken Kimchi Stew

Name: Chicken Kimchi Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 60 g Chicken breast; 30 g Korean zucchini; 20 g Water dropwort (minari); 3 g Cheongyang chili pepper; 60 g Tofu; 120 g Kimchi; 20 g Sesame oil; 10 g Oyster mushrooms; 50 g Egg; 5 g Dried kelp (dasima); 40 g Korean radish; 5 g Green onion; 10 g Onion; 3 g Dried red chili; 10 g Dried anchovies; 10 g Garlic; 10 g Cheongju (rice wine); 300 g Water

닭고기김치찌개

Kimchi jjigae made with chicken breast, tofu, zucchini and mushrooms in an anchovy-kelp broth, finished with beaten egg. The deep broth means less added salt, and the egg mellows the stew's sharpness.

🇰🇷 A twist on Kimchi Jjigae — see the classic kimchi stew recipe →

📝 Step-by-Step Instructions

Bring the broth ingredients to a boil over medium heat, then strain to make the broth.

Julienne the chicken breast and boil it in water.

Cut the zucchini into half-moons and the water dropwort into 5 cm lengths. Finely chop the chili and soak it in cold water to remove the seeds. Cut the tofu into bite-sized pieces and keep it in water.

Cut the kimchi into bite-sized pieces, stir-fry it in sesame oil and pour in the broth.

Add the tofu, zucchini, mushrooms, water dropwort and chicken. When it comes to a boil, add the beaten egg and chili and simmer a little longer.

📊 Nutrition Facts (per serving)

277.1Calories (kcal)

1.79 gCarbs

5.87 gProtein

2.73 gFat

776.6 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.