Kimchi Meatball Stew
Kimchi Meatball Stew
Get this quick and easy Korean-inspired chicken meatball stew recipe by Sarah Benjamin from Simply Special.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 15 minutes
  • Cooking Time 35 minutes
  • Yield 3 servings
  • For the meatballs:
  • 200 grams minced Chicken
  • ½ cup Panko breadcrumbs
  • 1 Egg
  • 3 Garlic cloves, finely minced
  • Salt and Pepper, to season
  • For the stew:
  • 4 cups Kimchi, roughly chopped if in large pieces (reserve the juices!)
  • 1 tablespoon Sugar
  • 1 teaspoon Korean Hot pepper flakes (Gochugaru) [optional]
  • 2 tablespoons Korean hot pepper paste (Gochujang)
  • 3 Spring onions, chopped into finger length sections
  • 1 litre Chicken stock or Water
  • Sesame oil, to garnish
  1. First, make the meatballs by mixing all the meatball ingredients together, until evenly combined. Shape into balls slightly smaller than golf balls. Heat up 2 tablespoons of oil in a frying pan, and sear the meatballs till golden brown all over. Set aside
  2. In a large soup pot, combine the kimchi and its juices, sugar, gochugaru, gochujang and spring onion. Add the stock or water, and bring to the boil. After it’s bubbled away for 5 minutes, lower the heat and simmer for 10 minutes. Add the meatballs and simmer for another 10 minutes, until the meatballs are fully cooked
  3. Garnish with a drizzle of sesame oil and serve with steamed rice

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