one pot chicken kimchi jjigae with butter beans

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large saucepan on medium-high heat with a drizzle of oil. Once hot, add the chicken and fry until brown all over, 4-6 mins. Season with salt and pepper. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Step 2

Trim the pak choi, then thinly slice widthways. Trim the spring onion and thinly slice on an angle. Juice half the lime, cut the other half into wedges. Drain and rinse the butter beans in a sieve.

Step 3

Add the gochujang to the meat, turn to coat the chicken and fry until fragrant, 1 min.

Step 4

Next, add the broth paste, butter beans and water (see pantry). Bring to the boil, stir and lower the heat so the broth simmers gently. Cook for 2 mins.

Step 5

Add the pak choi and simmer for a further 2-3 mins. Remove from the heat and stir half the kimchi and the lime juice through the broth. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Step 6

Share the kimchi, butter bean and chicken broth between your bowls. Top with the remaining kimchi and spring onion. Garnish with the lime wedges.