Nampo Mukunji Chicken Stew
This is a chicken stew made with mukunji (aged kimchi) and chicken. The deep flavor of well-fermented kimchi seeps into the chicken, making it delicious.
Author
grandma_recipe
Instructions
Wash the chicken thoroughly and blanch it briefly in boiling water to remove impurities. This helps prevent any off-flavors.
💡 Tip: If you blanch it too long, it will become tough, so just blanch the outside lightly.
About 5 min
In a pot, add the blanched chicken, mukunji, potatoes, and onion, then pour in the water.
Add red pepper powder, soy sauce, minced garlic, ginger juice, sugar, and pepper to season.
💡 Tip: Adjust the amount of sugar according to your preference for sweetness.
Bring to a boil over high heat, then reduce to medium heat and simmer until the potatoes are cooked through. Let it reduce until the broth is slightly thickened.
💡 Tip: Basting with the broth occasionally will enhance the flavor.
About 60 min
Add the green onion and cheongyang pepper, simmer for a bit longer, then drizzle with sesame oil to finish.
💡 Tip: If you like it spicy, feel free to add more cheongyang peppers.
About 10 min
Taste and adjust seasoning with soy sauce or salt if needed. The saltiness will vary depending on the saltiness of the mukunji.