Lee Hye-jung's Chicken Kimchi Jjigae

Name: Lee Hye-jung's Chicken Kimchi Jjigae
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1/2 head napa cabbage kimchi; 300g chicken thigh; 4 leaves napa cabbage heart; 50g soaked seaweed; 1 handful garlic chives; 1 tbsp olive oil; 1 tbsp fermented anchovy sauce; a pinch of ground black pepper; a pinch of salt

A refreshing chicken kimchi jjigae that reduces sodium by using chicken thigh instead of pork, along with napa cabbage and soaked seaweed

30 min Difficulty Easy Soups & stews

Main ingredients

napa cabbage kimchi chicken thigh napa cabbage seaweed garlic chives olive oil fermented anchovy sauce

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napa cabbage kimchi chicken thigh napa cabbage seaweed garlic chives olive oil fermented anchovy sauce

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Quick 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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Lee Hye-jung's Chicken Kimchi Jjigae

Main ingredients

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