Kimchi Meatball Stew
Get this quick and easy Korean-inspired chicken meatball stew recipe by Sarah Benjamin from Simply Special.
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Easy
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Boiling
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15 minutes
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35 minutes
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3 servings
Ingredients
- 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
Method
- 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
- 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
- Garnish with a drizzle of sesame oil and serve with steamed rice
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