In January, Nate and I made about four pounds of homemade kimchi and we’re just using up the last of it. We tried eating it a number of different ways but my favorite was definitely as kimchi stew served with some jasmine rice. It was really tasty and could easily be made with store bought kimchi.
Maangchi’s recipe for kimchi stew recommends using pork belly or canned tuna. I was feeling lazy, so I figured I would pick up a few cans of tuna from Trader Joe’s. When I got there, the tuna was around $3.00 a can. I don’t buy tuna very often so I don’t know if this is a reasonable price or not but it seemed expensive for fish in a can. I’m not up-to-date on different tuna species and ethical fishing practices so I’m not sure if this contributed to the price. In all honesty, I’ve never been much of a fan of canned tuna anyway.
So, after walking through the store and eying the meat case, I noticed that TJ’s has organic free-range chicken drumsticks for $1.99/lb. Sold!
Obviously, this recipe isn’t vegetarian, but I think you could easily adapt it to be. You could leave out the chicken, use veggie broth and maybe add some extra tofu. I imagine that sauteing some mushrooms along with the onions would be damn tasty, too! Keep in mind, though, that kimchi is often made with fish sauce and if you use store bought kimchi it may not be vegetarian.
Chicken Kimchi Stew – makes six to eight servings
Adapted from Maangchi’s Kimchi stew (kimchi chigae)
- 1 and 1/2 lbs chicken drumsticks, skin on
- 1 Tbsp high temperature oil
- 1 onion, sliced
- 1 clove garlic, minced
- 3-4 c. kimchi, cut into bite size chunks if needed
- 3+ c. chicken broth or water
- 1-2 tsp red pepper flakes
- 1 package tofu
- Salt and pepper
- Soy sauce, sesame oil, hot sauce (optional)
- Steamed jasmine rice (for serving)
Heat about half the oil in dutch oven or heavy bottomed pot with a lid. Season the chicken with salt and pepper and brown the chicken on all sides. The goal here is not to cook the chicken through, but to create some flavor (“Brown food tastes good,” as Chef Anne Burrell says). Remove the chicken from the pan and set aside.
Add the remaining oil to the pan. Once hot, add in the onion and saute for a few minutes until translucent. Add the minced garlic and saute for another minute or two. Add some of the broth/water and scrape up any brown bits from the bottom of the pot. Add the kimchi, red pepper flakes, the remaining broth, and the drumsticks. The drumsticks won’t be covered by the liquid, that’s fine. I like my stews to be more chunky than soupy. If you’d like more broth, feel free to add some more liquid. Bring everything to simmer, then reduce the heat. Cover the pot and simmer for about 40 minutes.
Remove the chicken from the pot and let cool briefly. Shred/slice the chicken from the bones (which you should save to make chicken broth). You can either remove the skin and toss it or you can slice it up as well. Return the chicken to the pot. Cut up the tofu (I like to leave it in fairly large pieces but it’s up to you) and add that to the pot as well. Simmer for another 10 minutes.
Serve in bowls over the jasmine rice. Season with pepper, soy sauce, sesame oil, and hot sauce to taste.
One final note: I think this would be a great recipe to pull out when someone you care about is feeling under the weather. Spicy chicken soup should really help clear out those sinuses!