Kimchi stew is what made me fall in love with kimchi – either that or David Chang’s kimchi recipe. Honestly though, I think there’s something about cooking kimchi that mellows out the flavours and makes it more accessible. Kimchi stew is spicy, sweet and one of my favourite fast meals.
Making kimchi stew is fast, especially if you’re willing to use store bought kimchi and chicken broth. Traditionally, kimchi stew is made with pork, but if you don’t eat pork or want a lighter version, chicken is your best bet.
Chicken Kimchi Stew Recipe
2 cups of cooked shredded chicken
2 cups chicken broth
1 cup kimchi
1 onion, thinly sliced
5 shiitake mushrooms, rehydrated and thinly sliced
2 tablespoons mirin
salt and pepper to taste
green onions for garnish
Pan-fry the sliced onions in a touch of oil over medium heat until brown and melty. Add the kimchi and heat through. Add the chicken broth, chicken, and mushrooms and bring to a simmer. Add the mirin. Simmer the stew for at least 30 minutes so all the flavours meld together. Taste, season with salt and pepper if needed, garnish with green onions and serve with rice.