Spicy Korean Chicken Soup


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


In a large heavy-bottomed saucepan, heat the vegetable oil on high. Season each chicken piece and fry the fillets for about 3 minutes per side. Cook for another 2 minutes, or until the onion is somewhat softened. 

Combine the carrots, chicken stock, cabbage kimchi, kimchi juice, gochujang, and soy sauce. Bring to a boil, then lower to a low heat and cover with a lid. Simmer for 30 minutes.  

Season the soup to taste, adding additional salt as required. Gently mix in the tofu and cook for 2 minutes to warm it through. Remove from heat and add sesame oil. Divide into serving dishes and garnish with spring onions.  


for more webstories