Serving: 3-4pax
[Ingredients]
1pkt (200g) squid ball - halved
230g chicken fillet - cut into pcs + 0.5 tbsp salt + 0.5 tbsp pepper
500g kimchi - cut into pcs
1 yellow onion - peeled and thinly sliced
3 stalk scallions - separate top part for garnish (chopped), cut into lengths
0.5 tbsp salt
0.5 tbsp sugar
1 tbsp Korean hot pepper flakes (chilli flakes)
1 tbsp gochujang (hot pepper paste)
1 tsp sesame oil
500ml chicken stock
1pc (160g) egg beancurd - cut into pcs
[Steps]
Mix chicken with salt and pepper.
In a pot, add in kimchi, followed by chicken, squid balls, onions, scallions, salt, sugar, chilli flakes and gochujang.
Drizzle sesame oil over and pour in the stock. Boil covered over medium heat for 10mins.
Mix well and add in beancurd. Boil over low heat for 10mins.
When done, sprinkle chopped scallions over.
Adapted from themeatmen