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Chicken Kimchi Stew (Dak-gogi Kimchi Jjigae)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Chicken Kimchi Stew (Dak-gogi Kimchi Jjigae)

닭고기김치찌개

Soup & stew · Boiled

Soups & stewsCourse
277kcal · per serving
5/5Spice
No porkGluten-free
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Recipe

Chicken Kimchi Stew (Dak-gogi Kimchi Jjigae)

🌶 Spicy 5/5No porkGluten-freeContains: egg, soy, sesame, fish

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • chicken breast닭가슴살(60g)
    60 g
  • zucchini애호박(30g)
    30 g
  • Korean water dropwort (minari)미나리(20g)
    20 g
  • cheongyang chili pepper청양고추(3g)
    3 g
  • tofu두부(60g)
    60 g
  • kimchi김치(120g)
    ↔ No kimchi? Store-bought kimchi works well. For cooking, older and more sour kimchi tastes better. Sauerkraut with a little gochugaru is a last resort.
    🛒 Where to buy: Refrigerated section of many supermarkets, Korean grocery stores
    120 g
  • sesame oil참기름(20g)
    20 g
  • oyster mushrooms느타리버섯(10g)
    10 g
  • egg달걀(50g)
    50 g
  • Broth: dried kelp (dasima)육수 다시마(5g)
    5 g
  • Korean radish무(40g)
    ↔ No Korean radish? Daikon is the closest. Turnip works in soups.
    🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
    40 g
  • green onion대파(5g)
    5 g
  • onion양파(10g)
    10 g
  • dried chili pepper마른 고추(3g)
    3 g
  • dried anchovies멸치(10g)
    ↔ No dried anchovies? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
    🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
    10 g
  • garlic마늘(10g)
    10 g
  • rice wine (cheongju)청주(10g)
    10 g
  • water물(300g)
    300 g

Nutrition per serving

277kcal
1.79gCarbs
5.87gProtein
2.73gFat
776.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Boil the broth ingredients over medium heat and strain through a sieve to make the broth.
  2. Julienne the chicken breast and boil it in water.
  3. Slice the zucchini into half-moons, cut the water dropwort into 5cm lengths, finely chop the cheongyang chili pepper and soak it in cold water to remove the seeds, and cut the tofu into bite-size pieces and soak in water.
  4. Cut the kimchi into bite-size pieces and stir-fry in sesame oil, then pour in the broth.
  5. Add the tofu, zucchini, oyster mushrooms, water dropwort and chicken breast, and when it boils, add the beaten egg and cheongyang chili pepper and boil a little longer to finish.
💡 TipAn anchovy and kelp broth gives deep flavor so less salt is needed, reducing sodium intake, and pouring in beaten egg softens the harsh taste.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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