Kimchi Chicken Bake or Stew Recipe
This delicious kimchi chicken leg bake/stew combines Korean fermented cabbage with soy sauce, potatoes and carrots, and roasts it all with chicken legs coated in a gochujang glaze.
Servings 2 Servings
Calories 750kcal
Ingredients
- 2 Chicken Legs
- 2 tablespoon Gochujang
- 1 tablespoon Honey 20g
- 200 g New Potatoes 1½-2 Cups
- 3 Small-Medium Carrots 200-250g
- 400 g Kimchi 1½ Cups
- 1 tablespoon Light Soy Sauce
- 2 tablespoon Dark Soy Sauce
- 75 ml Water ⅓ Cup
- 1½ teaspoon Coarse Sea Salt
Instructions
- Bring a small-medium (20cm or 8") pan of water to a boil and season with 1 teaspoon of salt.
- Cut the potatoes into 2-2.5cm (1") pieces (in half if you are using baby new potatoes).
- Cut the carrots into 1-2cm (½-¾") thick rings.
- Drop the potatoes and carrots into the boiling water and parboil them for 15 minutes.
- Mix together the gochujang and honey.
- Season the chicken legs with ½ teaspoon of coarse sea salt, then coat them in the gochujang and honey mix.
- Drain the kimchi well, place it in the bottom of a casserole dish (25x17x5cm or 10x7x2"), then add the light and dark soy sauces and water.
- Drain the potatoes and carrots and add them to the kimchi, and mix it all together.
- Add the chicken legs and then transfer to the oven and cook at 180°C or 350°F for 25 minutes.Flip the oven over to fan mode and turn it up to 200°C or 400°F for the final 7-10 minutes.
Video
Nutrition
Serving: 1 | Calories: 750kcal | Carbohydrates: 61g | Protein: 71g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Cholesterol: 328mg | Sodium: 3748mg | Fiber: 9g | Sugar: 26g
