Spicy Korean Chicken Soup

INGREDIENTS

1 tsp vegetable oil 6 chicken thigh fillet 1 onion, sliced 4 garlic cloves, finely chopped 1 tbsp finely grated ginger 2 carrots, cut into bite-sized piece 6 cups chicken stock

500g (1 lb) cabbage kimchi (use the juice and the cabbage) 2 tbsp gochujang* 2 tbsp soy sauce 300g (0.66 lb) medium-firm tofu, cut into 2cm cube 2 tsp sesame oil finely sliced spring onion (scallions), to serve

PROCESS

In a large heavy-bottomed saucepan, heat vegetable oil on high.  

Season each chicken fillet and cook for 3 minutes per side. Cook for 2 more minutes to soften the onion.   

Mix carrots, chicken stock, cabbage kimchi, juice, gochujang, and soy sauce.

After boiling, reduce heat and cover. Simmer 30 minutes.    

Taste the soup and add salt as needed. Gently stir in the tofu and warm for 2 minutes.   

Turn off heat and add sesame oil. Divide and garnish with spring onions in serving bowls.    

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