Spicy Chicken Kimchi Jjigae
with Shimeji Mushrooms
Cooking time
20 minutes
Servings
2/4
Calories
470 /serving
Korean kimchi stew, or jjigae, may just be our best defence against dropping temperatures. It’s also keto compliant and loaded with protein, simmering hearty chunks of chicken, delicate shimeji mushrooms and bok choy in a buttery gochugaru-spiced broth. Plus: sesame oil for the finish!
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 340g Baby bok choy
- 15ml Minced garlic
- 3 Scallions
- 150g Shimeji mushrooms
- 66g Organic kimchi
- 12g Chicken demi-glace
- 5g Gochugaru
- 15ml Toasted sesame oil
Contains: Milk • Sesame
You will need:
Medium pot
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
26 g
Saturated Fat
10 g
Sodium
790 mg
Total Carb
18 g
Sugars
5 g
Protein
45 g
Fibre
7 g
Preparation
Mise en place
- Remove the root ends of the bok choy; separate the leaves.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Remove the bottom of the mushrooms; separate the mushrooms.
- Pat the chicken dry; cut into bite-size pieces.
Start the chicken
- In a medium pot, heat ½ the sesame oil on medium-high.
- Add the chicken and cook, turning occasionally, 4 to 5 min., until beginning to brown; season with S&P.
- Transfer to a plate and reserve the pot.
Start the jjigae
- In the same pot, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the mushrooms and sauté, 3 to 4 min., until beginning to soften.
- Add the garlic, white bottoms of the scallions and gochugaru (add ½ for medium spicy).
- Sauté, 1 to 2 min., until fragrant.
- Add the kimchi and sauté, 1 to 2 min., until warmed through.
Finish the jjigae & chicken
- To the pot, add the chicken, bok choy, demi-glace, 2 ½ cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, partially covered, 5 to 7 min., until the chicken* is cooked through and the bok choy is tender.
Plate your dish
- Divide the jjigae between your bowls.
- Garnish with the green tops of the scallions and remaining sesame oil. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
