Korean BBQ Kimchi Chicken

Korean BBQ Kimchi Chicken

Prep Time 5 minutes
Cook Time 1 hour
Course Main Course
Cuisine Korean
Servings 4 people
Calories 666 kcal


  • 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


  • 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.


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.


Calories: 666kcalCarbohydrates: 27gProtein: 43gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 245mgSodium: 199mgPotassium: 553mgFiber: 3gSugar: 2gVitamin A: 196IUVitamin C: 2mgCalcium: 26mgIron: 2mg
Keyword chicken, kimchi, Korean
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