| food | Food type | Main Ingredients | Take time | Serve |
| Thai | 1 | chicken | 30 minutes | 1 place |
ingredient
- 500 ml. plain water ((boiled chicken legs))
- 100 grams of chicken legs ((boiled chicken legs))
- 30 g Chongjongwon Gochujang Korean Chili Sauce ((boiled chicken legs))
- 15 grams sesame oil
- 10 grams ginger
- 10 grams garlic
- 5 grams chopped Japanese leeks
- 30g Chongjongwon Gochujang Korean Chili Sauce
- 15 g Chongjongwon Korean chili powder, coarse type
- 125 grams kimchi
- 300 ml plain water
- 10 grams of sugar
- 4 grams of salt
- 150 grams of white tofu
- 1 egg
Preparation
- Bring water to a boil, add gochujang, Korean chili sauce, stir until dissolved, when the water boils, add chicken legs, boil for 30 minutes, set aside.
- Put sesame oil in a pot, ginger, garlic, stir-fry until fragrant, add Japanese leek, stir-fry until well blended, add gochujang, Korean chili sauce.
- Stir to mix well, add coarsely ground Korean chili peppers, add kimchi, add water.
- Season with sugar and salt. Cut the tofu and add the chicken legs to the pot and bring to a boil.
