Spicy Korean Chicken Kimchi Stew

Ingredients:

• 500g boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cups kimchi, chopped
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 4 cups chicken broth
• 1 cup water
• 1 cup tofu, cubed
• 2 green onions, sliced
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Heat a large pot over medium heat. Add the chicken pieces and cook until browned on all sides.
2. Add the onion and garlic to the pot, sautéing until the onion becomes translucent.
3. Stir in the gochujang, soy sauce, and sesame oil, coating the chicken and onions evenly.
4. Add the chopped kimchi and continue to cook for a few minutes, allowing the flavors to meld together.
5. Pour in the chicken broth and water, bringing the stew to a boil. Reduce the heat to low and let it simmer for 20 minutes.
6. Add the tofu and green onions to the stew. Simmer for an additional 5 minutes.
7. Serve the Spicy Korean Chicken Kimchi Stew hot, garnished with fresh cilantro. Enjoy with a side of cooked rice.

Flavor Profile: This Spicy Korean Chicken Kimchi Stew is bursting with spicy, tangy, and savory flavors. The kimchi and gochujang deliver a fiery kick, while the chicken and tofu add hearty protein. The combination of these ingredients creates a satisfying and comforting stew that pairs perfectly with steamed rice. Enjoy the bold and vibrant flavors of Korean cuisine with every spoonful!