Korean BBQ Kimchi Chicken
Ingredients
- 500 grams kimchi
- 1 kilogram boneless chicken thighs
- 1 brown onion roughly chopped
- 4 tbsp Korean BBQ marinade (for chicken or pork)
- 120 grams brown noodles thin style
Instructions
- Add a little peanut or canola oil to a pan and brown off the chicken pieces plus saute the onion at the same time – this should take about 15 minutes.
- Stir in the kimchi (with all it's juices) and add the marinade then simmer (with occasional stirring) for about 45 mins.
- Bring a medium pot of water to the boil and 5 mins before serving turn off the water then submerge the noodles.
- Make sure the chicken is cooked through (it should be by now).
- Drain the noodles – plate up the kimchi BBQ chicken with a serving of noodles as the base.
Notes
Kimchi is a Korean fermented superfood full of great lactobacilli bacteria and antioxidants. It’s cabbage based and is usually quite spicy.
Although I love fermented and spicy food, I’m not a great fan of eating kimchi in its raw natural state – it’s not “tangy” enough for me and tends to remind me of smelly wet cabbage, Cooking with it, however, can be a whole new ball game- as an ingredient it enhances the taste, and I find it goes particularly well with chicken.
Nutrition
Calories: 666kcalCarbohydrates: 27gProtein: 43gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 245mgSodium: 199mgPotassium: 553mgFiber: 3gSugar: 2gVitamin A: 196IUVitamin C: 2mgCalcium: 26mgIron: 2mg
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