Korean · Main

Chicken Breast Stew in kimchi

The kind of Korean plate you make on repeat. kimchi, a proper bake, and a finish of fresh herbs.

4.3 from 3,396 cooks

Prep20 min

Cook50 min

Serves4

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the kimchi elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Korean

A gochujang-glazed take on Aubergine Cake, built on garlic and scallion and finished the way we...

55 min · Easy

Korean

This Korean Ramen leans on gochujang and honey to do the heavy lifting. We char the Chicken...

32 min · Easy

Korean

Weeknight-friendly Prawn Soup with the garlic and scallion we come back to again and again. Big...

1 hr 40 min · Advanced

Korean Members

Korean

Our tested Glazed Cod Tabbouleh: gochujang-glazed, generous, and balanced with doenjang. Serves...

50 min · Easy