Korean · Soup

Roasted Chicken Breast Bisque

A fermented take on Chicken Breast Bisque, built on kimchi and finished the way we like it. Ready in about 45 min and easily enough for 6 people.

4.7 from 1,002 cooks

Prep10 min

Cook35 min

Serves6

LevelEasy

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

This Korean Cookies leans on garlic and scallion to do the heavy lifting. We roast the Lentil...

45 min · Easy

Korean Members

Korean

This Korean Bowl leans on garlic and scallion to do the heavy lifting. We slow-cook the Paneer...

1 hr 35 min · Advanced

Korean Members

Korean

Our tested Slow-Cooked Turkey Broth: glossy, generous, and balanced with garlic and scallion....

1 hr 50 min · Medium

Korean

The kind of Korean plate you make on repeat. gochujang and honey, a proper sear, and a finish...

55 min · Easy