Cuttlefish Ball Kimchi Stew

Also known as Kimchi Jjigae (or 김치찌개 in Korea), Kimchi Stew should not be mistaken for Kimchi Soup, as the former is thicker and more flavourful! It’s such a popular staple in Korea that it can be eaten simply with a bowl of rice.
A warm and hearty recipe, we’ve added DoDo cuttlefish balls to make a cuttlefish ball variant, which is super simple for any home cook. You’re sure to love trying it out!
You can find DoDo’s products at any local grocer, or purchase directly from them online here.

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Adjust Servings
1packet (200g) of DoDo cuttlefish ball
230g chicken fillet (cut into bite size
½tbsp salt
½tbsp pepper
500g of kimchi (cut into bite sizes)
1onion (sliced thinly)
3stalk of green onions (reserve ½ for garnishing)
½tbsp salt
½tbsp sugar
1tbsp of dried chilli flakes (Korean hot pepper flakes)
1tbsp of gochujang (hot pepper paste)
1tsp of sesame oil
500ml chicken stock
1strip(160g) egg tofu



Slice the chicken fillet and season with salt and pepper to taste.
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In a pot, layer kimchi as the first base of the pot, 2nd layer the chicken fillet followed by DoDo cuttlefish ball, sliced onions & sliced green onions.
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Sprinkle 1 tbsp of salt and sugar into the pot of ingredients.
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Sprinkle 1 tbsp of dried chilli flakes. (sprinkle more if you like it more spicy)
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Dip 1 tbsp of gochujang into ingredients.
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Drizzle 1 tsp of sesame oil over.
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Pour 500ml of chicken stock over, cover and bring it to boil at medium heat for 10mins.
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Check if all condiments are well mixed.
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Slide in egg tofu and boil over low heat for another 10mins.
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Dress up the dish with the rest of the spring onions.
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