Spicy Chicken Kimchi Jjigae Stew
with Shimeji Mushrooms
Cooking time
20 minutes
Servings
2/4
Calories
450 /serving
Korean kimchi stew, or jjigae, brings welcome spring warmth. It’s also keto compliant and loaded with protein, simmering hearty chunks of chicken, delicate shimeji mushrooms and bok choy in a buttery gochugaru-spiced broth. Plus: sesame oil for the finish!
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 2 Scallions
- 225g Baby bok choy
- 150g Shimeji mushrooms
- 15ml Minced garlic
- 5g Gochugaru
- 15ml Toasted sesame oil
- 12g Chicken demi-glace
- 33g Organic kimchi
Contains: Milk • Sesame
You will need:
Medium pot
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
26 g
Saturated Fat
10 g
Sodium
690 mg
Total Carb
14 g
Sugars
5 g
Protein
43 g
Fibre
4 g
Preparation
Mise en place
- Remove the root ends of the bok choy; separate the leaves.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Remove the bottom of the mushrooms; separate the mushrooms.
- Pat the chicken dry; cut into bite-size pieces.
Start the chicken
- In a medium pot, heat ½ the sesame oil on medium-high.
- Add the chicken and cook, turning occasionally, 4 to 5 min., until beginning to brown; season with S&P.
- Transfer to a plate and reserve the pot.
Start the jjigae
- In the same pot, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the mushrooms and sauté, 3 to 4 min., until beginning to soften.
- Add the garlic, white bottoms of the scallions and gochugaru (add ½ for medium spicy).
- Sauté, 1 to 2 min., until fragrant.
- Add the kimchi and sauté, 1 to 2 min., until warmed through.
Finish the jjigae & chicken
- To the pot, add the chicken, bok choy, demi-glace, 2 ½ cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, partially covered, 5 to 7 min., until the chicken* is cooked through and the bok choy is tender.
Plate your dish
- Divide the jjigae between your bowls.
- Garnish with the green tops of the scallions and remaining sesame oil. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
