Aged Kimchi Braised Chicken Stew: Boost Your Energy with Deep, Savory Flavors!
Aged Kimchi Braised Chicken Stew: Boost Your Energy with Deep, Savory Flavors!
The Perfect Harmony of Aged Kimchi and Chicken! A Braised Chicken Stew with Aged Kimchi that Awakens Your Appetite with its Spicy and Deep Taste.
Tired of the usual samgyetang? Today, we’re introducing a recipe for Aged Kimchi Braised Chicken Stew, boasting a deep and savory flavor! The tenderness of the chicken and the tanginess of the aged kimchi create a rich umami explosion in your mouth. Made with kimchi from last year’s kimchi-making season, this stew offers a profoundly deep and savory taste that everyone, young and old, will adore. Its clean, non-greasy finish makes it a truly captivating dish.
Essential Ingredients- 1 pack stir-fry chicken (approx. 1kg)
- 1/2 head well-fermented aged kimchi
- 800ml water
- 2 potatoes (medium-sized)
- 1 onion (medium-sized)
- 2 Cheongyang peppers
- 2 stalks green onions
- 1 Tbsp soybean paste (doenjang)
- A little ginger (or ginger powder)
- 1 Tbsp soy sauce or fish sauce
- 1 Tbsp red pepper paste (gochujang)
- Red pepper powder to taste (adjust as needed)
- 3 Tbsp minced garlic
- 2 Tbsp plum extract
- 2 Tbsp cooking wine (e.g., Mirin)
- 2 Tbsp perilla oil
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare 1 pack (approx. 1kg) of chicken cut for stir-frying. Using fresh chicken will result in a more delicious braised chicken stew.
Step 2
The star ingredient, aged kimchi, is from last year’s kimchi-making season. It’s characterized by its clean and savory taste, as it wasn’t made with excessive fermented seafood. This type of kimchi pairs wonderfully with stews and meat dishes. (Your mother-in-law’s kimchi must make it even more special!)
Step 3
To remove any gamey odors and impurities from the chicken, we’ll blanch it. Bring a pot of water to a boil, add the chicken, 1 tablespoon of doenjang, and a little ginger (or ginger powder). Once boiling, blanch for about 3 minutes.
Step 4
See the foam rising to the surface while blanching? Even if the chicken looks clean, this blanching process effectively removes impurities that are not easily visible.
Step 5
Rinse the blanched chicken thoroughly under cold running water. Pay special attention to rinsing away any blood that might be accumulated around the bones, as this further helps to eliminate gamey smells.
Step 6
If the aged kimchi has a very strong seasoning, it can make the stew taste dull, so rinse it lightly under running water to wash off some of the seasoning. (Rinse it with about 800ml of water.) Don’t discard the rinsing water; we’ll use it as part of the broth. The unique deep and savory flavor of kimchi broth will significantly enhance the stew’s taste.
Step 7
Now it’s time to marinate the chicken. In a bowl with the clean chicken, add 1 tablespoon of gochujang, 1 tablespoon of soy sauce or fish sauce, 3 tablespoons of minced garlic, 2 tablespoons of cooking wine, 2 tablespoons of plum extract, and 2 tablespoons of perilla oil. Gently mix and massage the ingredients into the chicken, ensuring it’s evenly coated.
Step 8
This marinade is not overly spicy, allowing the natural flavors of the ingredients to shine. If you prefer more heat, feel free to add red pepper powder to your liking.
Step 9
Arrange the marinated chicken at the bottom of a pot, and then place the rinsed aged kimchi on top.
Step 10
Strain the kimchi rinsing water through a sieve, and pour only the clear broth into the pot. Adding the kimchi solids at this stage can make the broth cloudy, so use this straining step for a cleaner flavor.
Step 11
If you like a generous amount of broth, add more kimchi water. (You can adjust the amount of broth to your preference at home.)
Step 12
Now for the simmering process. First, bring the stew to a rolling boil over high heat with the lid off. Once boiling, continue to simmer for about 5 minutes to help evaporate any remaining gamey odors. Then, reduce the heat to medium-low, cover the pot, and let it simmer for about 20 minutes until the chicken is thoroughly cooked.
Step 13
While the chicken is cooking, prepare the vegetables. Potatoes and onions can become too mushy if cooked for too long with the chicken, so we’ll add them after the chicken is partially cooked. Cut the potatoes and onions into large chunks.
Step 14
Slice the green onions and Cheongyang peppers diagonally. The Cheongyang peppers add spiciness, so adjust the quantity according to your preference.
Step 15
After simmering the chicken for about 20 minutes, add the prepared potatoes and onions. Continue to boil over high heat for another 10 minutes. The vegetables will cook to a tender yet slightly firm consistency, and the broth will reduce.
Step 16
Taste the stew at this point. If the seasoning is lacking, add more soy sauce or fish sauce to adjust to your preference. (Keeping the initial seasoning mild makes it enjoyable to eat in larger quantities without feeling overwhelmed.)
Step 17
Finally, sprinkle with a pinch of black pepper. Your healthy Aged Kimchi Braised Chicken Stew, free from gamey odors and boasting a savory, deep, and non-spicy flavor, is now ready!
Step 18
The well-braised chicken is so tender that the meat easily falls off the bone. The soup base is deep and clean. The aged kimchi, rinsed before adding, maintains a pleasant chewiness rather than becoming mushy, making it delicious even when served over rice.
Step 19
Don’t overlook the appetizing appearance of the kimchi! It’s crisp, savory, and bursts with umami flavor in your mouth.
Step 20
The chicken meat is very tender from the long braising, with flavors well-infused. Even the breast meat is not dry and shreds easily, like bread, making it even more enjoyable to eat.
Step 21
The potatoes are also wonderfully infused with flavor and have a pleasing texture, being both soft and fluffy. They taste as if you’re eating boiled potatoes dipped in the rich stew.
Step 22
The broth is truly rich, a culmination of the delicious flavors from the chicken, kimchi, and vegetables. Its mild yet deep taste has a magical quality that compels you to keep taking spoonfuls.
Step 23
Wrap a piece of tender chicken with well-cooked kimchi and take a bite – you’ll experience a melt-in-your-mouth sensation. Following this recipe ensures it’s never overly spicy, making it perfectly enjoyable to eat the meat and side dishes together, even without rice.
Step 24
Enjoy it with the fluffy potatoes and crisp kimchi alongside the tender chicken. While the chicken itself is excellent, the charm of this braised chicken stew truly shines when paired with a spoonful of warm rice.
Step 25
Visually appealing with a glossy sheen, this Aged Kimchi Braised Chicken Stew offers perfect harmony in texture and seasoning. The aged kimchi, infused with chicken broth, has been transformed into something extraordinary. After a tiring summer battling the heat, when your body might be depleted from consuming too many cold foods, fill your body and soul with the warm, deep flavors of this braised chicken stew!
