Ingredients with Measurements:
- 1 lb chicken thighs, cut into bite-sized pieces
- 1 lb firm tofu, cut into bite-sized pieces
- 1 cup kimchi, chopped
- 2 cups napa cabbage, chopped
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 4 cups chicken broth
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat sesame oil over medium-high heat.
2. Add chicken and cook until browned on all sides.
3. Add onions, garlic, and ginger and cook until fragrant.
4. Add kimchi and napa cabbage and cook for 2-3 minutes.
5. Pour in chicken broth, soy sauce, sake, mirin, and gochujang. Stir to combine.
6. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
7. Add tofu and green onions and cook for another 5 minutes.
8. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking chicken and vegetables, then simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Pork or beef can be used instead of chicken.
- Firm or extra-firm tofu can be used.
- Any type of cabbage can be used instead of napa cabbage.
- Red pepper flakes can be used instead of gochujang.
Variations:
- Add other vegetables such as mushrooms, carrots, or bok choy.
- Use seafood such as shrimp or clams instead of chicken.
- Make it vegetarian by using vegetable broth and omitting the meat.
Tips and tricks:
- Use a non-stick pot or Dutch oven to prevent sticking.
- Adjust the amount of gochujang to your desired level of spiciness.
- Serve with rice or noodles for a complete meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of sliced green onions on top.
Garnishes:
Sliced green onions, sesame seeds, or chopped cilantro.
Pairings:
Serve with rice or noodles and a side of steamed vegetables.
Suggested side dishes:
Steamed broccoli, sautéed bok choy, or stir-fried green beans.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chankonabe is a traditional Japanese hot pot dish that is popular among sumo wrestlers. It is a hearty and nutritious meal that is meant to fuel the wrestlers' bodies.
Flavor profiles:
Savory, spicy, and slightly sour from the kimchi.
Serving suggestions:
Serve hot and enjoy with friends and family.
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Region: Korean