Jongga Recipe

Kimchi Egg in Hell
Ingredient

  • Sliced Napa Cabbage Mat Kimchi / 250g

  • Chicken Thigh / 120g (Chopped)

  • Sliced Onion / 80g

  • Minced Garlic / 10g

  • Minced Ginger / 5g

  • Green Onion / 30g

  • Coconut Milk / 200g

  • Cooking Oil / 20g

  • Soy sauce / 10g

  • Gochugaru / 5g

  • Salt and Pepper to taste

  • Lime or Lemon juice a little

  • Cooking rice for serving

 Serving

  • 2 servings

 Directions

  1. Start the aromatics

    Heat oil in a pan and stir fry the chicken with salt and pepper until the surface becomes lightly. Add garlic, ginger, onion, and green onion. Stir fry for one minute.

  2. Add protein (optional)

    Add your chosen protein and cook until lightly browned.

  3. Cook the kimchi

    Add chopped kimchi and stir fry for about two minutes to bring out the deep flavor.

  4. Make the sauce

    Pour in coconut milk and soy sauce. Add gochugaru if you want it spicy. Stir well and simmer on medium heat for about 5 to 7 minutes until the sauce slightly thickens.

  5. Finish

    Taste and adjust with salt, pepper, or a small amount of lime or lemon juice. Serve over warm rice.
Ingredient
Serving
Directions

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