Delicious Kimchi Tofu Chicken Soup 👍 | Korean Chicken Stew | Aunty Mary Cooks 💕

tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh offers a firmer texture while being a great protein alternative.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs provide a more economical option.

kimchi

🥗Healthier: fermented vegetables

💰Cheaper: store-bought kimchi

Fermented vegetables offer similar probiotic benefits at a lower cost.

gochugaru

🥗Healthier: cayenne pepper

💰Cheaper: red pepper flakes

Cayenne provides heat, while red pepper flakes are more accessible.

Prepare the chicken by cutting it into bite-sized pieces.

Heat sesame oil in a pot over medium heat until shimmering.

Add garlic and ginger, sautéing until fragrant, about 1-2 minutes.

Stir in the kimchi and kimchi juice, cooking for 3-4 minutes until slightly caramelized.

Add chicken pieces and cook until they are no longer pink, about 5-7 minutes.

Pour in water and bring to a boil.

Add gochujang, soy sauce, and salt, adjusting to taste.

Reduce heat and simmer for 15-20 minutes to meld flavors.

Add tofu and simmer for another 5-7 minutes.

Stir in mushrooms and cook until tender, about 3-5 minutes.

Finish with chopped onions and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens