Chicken Kimchi Stew

I don't know what on earth was I thinking when I made this stew. It's bloody hot and the temperature is 42C out... Now looking at it makes me sweat. I made this stew last evening because I had about 1/4 head of kimchi left. And kimchi stew was just a click away on this Korean food page I was looking at, I thought I'd give it a try.

Heat waves aside, the stew tastes good although I wouldn't drink it now when the weather is just scorching. It's a very simple stew served during the winter months by the Koreans. Go figure.

So you guys living in the southern hemisphere, this recipe would be perfect for you. The basic kimchi stew is just kimchi, onions, garlic and broth/water. But you can add anything you want inside. I am using chicken that I've sliced thinly. You can go ahead and use beef, mushroom, lamb, pork, tofu or all of that's listed. If you want to make kimchi, just click on my kimchi recipe here..

Here we go:
250grams of kimchi / 1/4 head of kimchi cabbage
3 cups of water
2tablespoon korean chili powder
2 cloves of mashed garlic
1 teaspoon of black pepper
Salt to taste
Green onions
1 tablespoon of chili powder
1 chicken breast, sliced thinly and season with some salt pepper and cornflour

Other optional ingredients:
Tofu, chicken, beef, lamb, pork, turkey, venison, veal, broccoli, daikon radish, cabbage, carrots, turnips, potatoes, mushrooms, baby corn, etc.

Method:
1. Combine kimchi and water in a pot and bring to a boil. Add the rest of the ingredients in and let it cook for 10-15 minutes under medium heat.
2. Serve.

Yes, it's that's easy really :P

Eat it with rice or just drink it as it is. It's just delicious!