Korean Buchimgae ~ Chicken Stew with Kimchi

4.8/5 from 6 Customers

The unique and spicy flavours of Korean cuisine...

SERVES: 4

30 minutes

1 hour 15 minutes

3/5

In stock
£8.67

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Until recently Korean food was something of a mystery to the western world but it’s now on everyone’s list of ‘must eats’. The Korean chilli flake (gochugaru) appears in many of the dishes - they have a lovely, sweet and slightly smoky flavour with just a touch of heat.

To begin, we’ve got kimchi pancakes (buchimgae) served with two of Korea’s favourite dipping sauces - the first (known as ssamjang) is tangy and spicy and the second (known as choganjang) is sweet, salty and gingery. For the main event we’ve got a comforting chicken stew served with sticky rice and a quick version of kimchi, the ubiquitous fermented cabbage dish.

Recipe

30 minutes

1 hour 15 minutes

3/5

Serves

4

Effort

Medium Effort

Main Ingredient

Chicken

Origin

Country

Korea

Buchimgae Blend: chives, white SESAME, white pepper

Kimchi Spices: Korean chilli, onion, garlic, chives, coriander

Ssamjang Spices: Korean chilli, garlic, ginger

Choganjang Spices: white SESAME, Korean chilli, ginger

Sesame Seeds: white SESAME, black SESAME

Chicken Marinade: ginger, garlic, black pepper, yellow MUSTARD

Paste Spices: Korean chilli, red bell pepper                           

Allergens listed in CAPITALS

  • 8 chicken thighs or drumsticks on the bone (or a mixture of the 2)
  • 1 medium Chinese cabbage
  • 1 bunch of spring onions
  • 3 medium carrots
  • 1 large onion
  • Fresh ginger - finely chopped to make 1 tbsp
  • 2 cloves of garlic
  • 2 eggs (any size)
  • 50g sugar
  • 75g rice flour or plain flour
  • 60ml vinegar (rice, white wine or cider vinegar is best)
  • 45ml soy sauce (any type) or tamari for a gluten free version
  • 300g Japanese sushi rice

Product Rating (6):

4/5

Thoroughly enjoyed our first taste of Korean cuisine :)

Jessica Ross View More

Brilliant, glad you enjoyed it Jessica!

5/5

Delicious Korean food - just like my Korean friend makes! I fermented the kimchi overnight on the radiator for a more authentic taste.

Christine Whyte View More

We'll have to try that technique! so glad you enjoyed it!

5/5

I’m no chef but I am now! Amazing recipes, so easy, luxurious and tasty. Makes me look professional. Worth every penny. Great present

Deborah Woodcock View More

Great to hear, Deborah! I hope we see plenty more of these updates from you!

5/5

All ready to go and start the process to yet another fantastic Spicery World Traveller Meal. We are now in Korea and eating like the travel gods we have become. Thank you once more for exciting our palate.

Denis Christopher Lunn View More

Sounds like a brilliant evening! Great to hear how you've been enjoying experiencing new taste sensations from around the world!

5/5

Delicious, especially the buchimgae pancakes!

Raingard Haberer-kuper View More

The stew looks incredible! I'm glad the loaded pancakes went down so well too!

5/5

Really fun one to cook and the flavours were gorgeous together.

Chris Bendall View More

Wish we could have tried some - looks so good!

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