Dakgalbi Kimchi Stew: A Unique and Flavorful Delicacy
Dakgalbi Kimchi Stew: A Unique and Flavorful Delicacy
Elevate Your Leftover Dakgalbi: Kimchi Stew with a Twist
Are you looking for a more delicious way to enjoy your leftover dakgalbi pack? Typically, kimchi stew (Kimchi Jjim) is made with pork belly or neck. This recipe creatively uses dakgalbi, and the tender chicken combined with the rich kimchi creates a surprisingly harmonious and delightful flavor. The savory chicken perfectly complements the tangy, fermented kimchi, resulting in a deeply flavorful broth that’s incredibly satisfying. It’s a perfect dish for a special meal or when you’re craving something uniquely comforting. Give it a try!
Ingredients- Well-fermented Kimchi (Mukimchi) 1/2 head
- Firm Tofu 1/2 block
- Fresh Crown Daisy (Ssukgat) 1 handful
- Leftover Dakgalbi (or chicken meat) 300g
- Spicy Cheongyang Peppers 3
- Water 400ml
Cooking Instructions
Step 1
First, gather your ingredients: 1/2 head of well-fermented kimchi (mukimchi), 1/2 block of firm tofu, a handful of fresh crown daisy (ssukgat), 300g of leftover dakgalbi (or chicken meat), and 3 spicy cheongyang peppers. You’ll also need 400ml of fresh water.
Step 2
Slice the firm tofu into approximately 1.5cm thick pieces. This will allow the tofu to absorb the flavorful broth and add a wonderfully soft texture to the stew.
Step 3
Wash the cheongyang peppers thoroughly. Remove the stems and slice them thinly on a diagonal. If you enjoy a spicier kick, leave the seeds in; otherwise, you can remove them for a milder heat.
Step 4
Trim any unsightly leaves or stems from the fresh crown daisy (ssukgat). Cut the bunch into roughly four manageable pieces. Adding this towards the end will preserve its fresh, slightly peppery aroma.
Step 5
In a wide and deep pot, arrange the well-fermented kimchi at the bottom. This layer prevents the other ingredients from sticking and allows the kimchi to break down and infuse the stew with its rich, tangy flavor.
Step 6
Evenly spread the dakgalbi over the layer of kimchi. The sweet and savory sauce from the dakgalbi will meld beautifully with the kimchi. You can use a pre-packaged dakgalbi directly.
Step 7
Arrange the sliced tofu pieces attractively around the dakgalbi. The tofu will cook gently in the simmering broth, becoming incredibly tender and absorbing the delicious flavors.
Step 8
Carefully pour the 400ml of fresh water around the edges of the pot. The amount of water can be adjusted based on the saltiness of your kimchi or your preference for a saucier stew.
Step 9
Cover the pot and bring it to a boil over high heat. Let it simmer vigorously for about 15-20 minutes, or until the dakgalbi is fully cooked and the stew is bubbling heartily. You can check occasionally to ensure everything is cooking evenly.
Step 10
As the dakgalbi nears completion, scatter the sliced cheongyang peppers and the prepared crown daisy over the top. The peppers will add a fresh burst of heat, and the crown daisy will introduce a lovely aromatic finish.
Step 11
Cover the pot again and let it simmer for another 1-2 minutes until the crown daisy wilts slightly and all the flavors have married beautifully. Turn off the heat and serve immediately. This dish is especially wonderful with a side of hot steamed rice!
