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1
Prepare and cut all the ingredients, including the bone-in chicken, daikon, Chinese cabbage, scallion, garlic, onion, shiitake mushrooms, and tofu.
2
Once all the ingredients are ready, add them into the pot to start cooking.
3
Add the water, mirin, sugar, and gochujang. Take care with the heat since ingredients like tofu can break apart easily, and allow enough time for the bone-in chicken to release its rich flavor into the broth.
4
Use a vacuum thermal cooker to gently simmer with residual heat instead of a rolling boil — this keeps the ingredients intact while still extracting deep flavor, and saves gas or electricity since no continuous heating is needed.
5
Continue simmering until the chicken is fully cooked and flavorful and the tofu has absorbed the broth — then the rich chicken and kimchi soup is ready.
6
Serve in bowls and enjoy — the chicken should be tender and flavorful, the tofu soaked with the broth, and the soup rich and savory.
PrimedTableBETA
