I actually got inspired to make this dish from a version of a kimchi soup I’ve always been making. This is not dakgalbi if one were to argue it’s origin….just some chicken stir-fried with kimchi. It is a quick dish to go with plain rice for those days you don’t wish to spend time in the kitchen cooking up a storm. Your vegetables can be kept raw but then again, kimchi itself is already a vegetable. But nonetheless, you can use salad, cucumber, bean sprouts or potatoes.
This chicken stir-fry really opens up my palate. And although it’s simple….it made me happy to eat. And looking at it made me happy too because you have the colours of red, white, green and yellow.
The key to this dish is the gouchujang sauce, it made all the difference and made the sauce wonderfully divine. You can have the choice of making it thicker or reduced. Of course it helped when I always have my homemade kimchi on hand. Can’t live without this stuff.
Kimchi Chicken Stir-Fry
- 1 chicken breast cut to small dices
- 1 cup kimchi chopped to small pieces
- 2 cloves garlic chopped
- 1 small onion cut to wedges
- Sunflower oil
- Chopped scallions
- Sesame seeds
- 1 1/2 tablespoon gochujang
- 3 teaspoons light soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
- White pepper
- Heat pan with some sunflower oil. When it's hot, drop the garlic, stir-fry for 3 seconds and then drop in the diced chicken.
- Stir-fry till the chicken is cooked. Add the chopped kimchi. Stir-fry to incorporate. Mix the gochujang and seasonings together in a bowl with about 4 tablespoons water first to make the sauce.
- Add the onions and the sauce. Stir-fry till incorporated. Cover with a lid and let it simmer on low heat for 5 mins.
- You can make the gravy as wet as you like or leave it rather dry.
- Garnish with sesame seeds and spring onions.