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Easy Korean Spicy Chicken Soup with Aged Kimchi

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 4 Porções
  • $15

INGREDIENTES

  • Main Ingredients

    • 🍗 1200g chopped chicken
    • 🥬 1200g aged napa cabbage kimchi
    • 🧅 1 green onion
    • 8 cups anchovy kelp stock

  • Seasonings

    • 6 tbsp chili powder
    • 2.5 tbsp gochujang (Korean chili paste)
    • 🧄 1 tbsp minced garlic
    • 🧂 3 tbsp soy sauce
    • 2 tbsp cooking wine
    • 1/2 tbsp oligosaccharide
    • A pinch of black pepper
    • 🧂 2/3 tbsp salt
    • 1 cup kimchi juice

PASSOS

1

Prepare the chicken by cleaning and blanching it briefly in boiling water. Rinse with cold water and set aside.

2

Prepare the aged napa cabbage kimchi by gently shaking off excess seasoning. Also, prepare 8 cups of anchovy kelp stock.

3

Mix chili powder, gochujang, minced garlic, soy sauce, cooking wine, oligosaccharide, black pepper, salt, and kimchi juice to create the seasoning paste.

4

In a pot, layer the chicken, seasoning paste, and kimchi. Pour the anchovy kelp stock over the ingredients.

5

Cover the pot and bring to a boil over high heat. Once boiling, reduce to medium heat and simmer for 25 minutes.

6

Add the chopped green onion and simmer for an additional 5 minutes. Adjust seasoning with salt if needed.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 30g
    Proteína
  • 15g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

Use well-fermented kimchi for the best flavor.If the kimchi is too salty, reduce the amount of salt in the seasoning.This dish pairs well with steamed rice.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.