With spicy soup... Braised chicken kimchi
I took out the kimchi I saved. Kimchi stew and egg roll are the regular meals for children who come home after a long time. I usually save ripe kimchi because I only cook kimchi stew or kimchi stew when my children are together. On a long, rainy summer day holiday, let's set the table for steamed kimchi.
2 serving
Within 60 minutes
배고픈엄마
Ingredients
  • For braised spicy chicken
    750g
  • ripe kimchi
    1/4ea
  • Bottled water
    5cup
  • Korean style soy sauce
    2TS
  • Cheongju
    2TS
  • Red pepper powder
    1.5TS
  • ground pepper
    1/2ts
  • leek
    1ea
Cooking Steps
STEP 1/7
Put a pack of 750g of stir-fried chicken bought at the mart into boiling water.
STEP 2/7
When the water boils evenly again, take it out and boil it once again.
STEP 3/7
Wash boiled chicken once by removing blood clots between bones.
STEP 4/7
Add 2 tablespoons of soy sauce, 2 tablespoons of refined rice wine, 1+1/2 tablespoons of red pepper powder, and 1/2 tablespoons of pepper, and mix them evenly to season.
STEP 5/7
And add 1/4 heads of ripe kimchi.
STEP 6/7
Pour 5 cups of bottled water and bring to a boil. When it boils evenly over high heat, reduce it to medium to low heat and boil it for 30 to 40 minutes with a lid on so that the ripe kimchi cooks smoothly. If the soup decreases too much, add 1/2 to 1 cup of bottled water and boil it.
STEP 7/7
Lastly, cut a green onion diagonally and boil it a little more.
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