Lee Hye-jung's Chicken Kimchi Jjigae
A refreshing chicken kimchi jjigae that reduces sodium by using chicken thigh instead of pork, along with napa cabbage and soaked seaweed
Ingredients needed 3 servings
Recipe
Cooking tips
- Use chicken thigh, which is chewier and has just the right amount of fat compared to chicken breast, to make the stew broth rich and savory.
- The potassium in the seaweed and the moisture from the napa cabbage heart help neutralize the sodium in the kimchi jjigae, resulting in a clean taste.
- Garlic chives become tough if boiled too long, so add them at the very end and let them cook in the residual heat after turning off the stove.
Recommended for
- Those who want a different, clean-tasting broth instead of the usual pork kimchi jjigae.
- Those looking for a healthy, non-salty, and light jjigae recipe.
- Those who want to make a hearty, deeply savory meal using chicken thigh.
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