Kimchi Oyakodon
Finely chopped aged kimchi simmered with chicken to provide acidity and crunch to the egg bowl.
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Ingredients
- 300 grams boneless skinless chicken thighs, bite-sized
- 1/2 cup aged kimchi, finely chopped
- 1/2 medium onion, thinly sliced
- 3 pieces large eggs, lightly beaten
- 1/2 cup dashi stock (or chicken broth)
- 1 1/2 tablespoons soy sauce
- 1 tablespoon mirin
- 1/2 tablespoon sugar
- 1 tablespoon kimchi juice
- 2 stalks scallions, sliced
- 2 bowls steamed white rice
Instructions
- 1
In a small frying pan or oyakodon pan, combine the dashi stock, soy sauce, mirin, sugar, and kimchi juice.
- 2
Bring the liquid to a simmer over medium heat and add the sliced onions.
- 3
Add the chicken pieces and the finely chopped aged kimchi to the pan, spreading them out evenly.
- 4
Cover with a lid and simmer for about 4-5 minutes until the chicken is cooked through and the onions are soft.
- 5
Slowly pour the lightly beaten eggs over the chicken and kimchi in a circular motion, but do not stir.
- 6
Cover again and cook for 30-60 seconds until the eggs are set but still slightly runny on top.
- 7
Garnish with sliced scallions and carefully slide the mixture over a bowl of hot steamed rice.
- 8
Serve immediately while the egg is silky and the kimchi provides a bright acidic crunch.
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