Spicy Braised Chicken and Kimchi Stew (Dak-galbi Kimchi Jjim)
Spicy Braised Chicken and Kimchi Stew (Dak-galbi Kimchi Jjim)
A Hearty and Flavorful Braised Chicken and Kimchi Stew Recipe Using a Whole Chicken
Wondering what to do with leftover chicken? This Braised Chicken and Kimchi Stew turned out incredibly delicious! It’s a perfect dish that combines the deep, savory flavor of kimchi with tender chicken, making it a guaranteed hit at your dinner table. Even beginners can easily master this comforting and satisfying Korean classic.
Main Ingredients- 1 whole chicken (prepared for stew, like ‘dak-galbi’ cut)
- 1 whole head of well-fermented kimchi
For Flavoring- 1 Tbsp red chili powder (gochugaru)
- A pinch of Dasida (or MSG/seasoning powder) for adjusting saltiness
- 1 Tbsp red chili powder (gochugaru)
- A pinch of Dasida (or MSG/seasoning powder) for adjusting saltiness
Cooking Instructions
Step 1
First, let’s prepare the whole chicken. For chickens prepared for stew (‘dak-galbi’ style), it’s crucial to thoroughly remove any residual organs or blood clots from between the bones to eliminate any gamey odor. Wash the chicken carefully under running water.
Step 2
To remove any unwanted smells, we’ll give the chicken an initial boil. Place the prepared chicken in a pot, cover it with cold water, add 1 Tbsp of ginger wine, and 4 bay leaves. Bring to a boil over high heat and cook for about 10 minutes. This step effectively neutralizes the chicken’s natural odor.
Step 3
Once parboiled, remove the chicken and rinse it thoroughly under cold running water. Rinsing the pot of any residue or foam will also contribute to a cleaner-tasting stew.
Step 4
Now, place the rinsed chicken back into a clean pot. On top of the chicken, arrange the whole head of well-fermented kimchi, either whole or cut into manageable pieces. Using kimchi that is well-aged and soft will yield a richer flavor.
Step 5
Pour enough water into the pot to generously cover the kimchi. This will allow the kimchi’s flavors to meld beautifully with the chicken as it braises.
Step 6
For a vibrant color and a touch of heat, sprinkle 1 Tbsp of red chili powder evenly over the kimchi. Adjust the amount based on your preference for spiciness.
Step 7
Cover the pot with a lid and let it simmer over medium-low heat for approximately 40 minutes. It’s important to allow ample time for the chicken to become tender and the kimchi to soften completely.
Step 8
During the simmering process, lift the lid occasionally to check the stew’s progress. If the liquid seems to be reducing too quickly, add a little more water. Continue to cook for about 40 minutes in total, or until the chicken is fully cooked and the kimchi is tender and well-integrated. You can test for doneness by piercing the chicken with a chopstick; it should go in easily.
Step 9
After about 40 minutes of simmering, check the consistency and flavor. If needed, add a pinch of Dasida (or your preferred seasoning powder) to adjust the saltiness. Your delicious Braised Chicken and Kimchi Stew is now ready! Serve hot with a bowl of steamed rice for a truly satisfying meal.
