The sambal recipe is on @Verorocherr ‘s channel
The sambal recipe is on @Verorocherr ‘s channel! is a medium Korean-Indian Fusion recipe that serves 4. 350 calories per serving. Recipe by Jiny Maeng on YouTube.
Prep: 10 min | Cook: 32 min | Total: 57 min
Cost: $19.99 total, $5.00 per serving
Ingredients
- 1.5 lb Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
- 2 cup Kimchi (chopped, include some of the fermented juice)
- 0.5 cup Kimchi Juice (liquid from the kimchi jar)
- 2 cup Sambar (store‑bought or homemade Indian lentil‑vegetable stew)
- 1 cup Firm Tofu (pressed and cubed)
- 3 clove Garlic (minced)
- 2 tbsp Cooking Alcohol (soju or rice wine, optional for deglazing)
- 1 tbsp Soy Sauce (low‑sodium preferred)
- 2 cup Water (filtered)
- 1 medium Tomato (diced, adds subtle sweetness)
- 1 tbsp Vegetable Oil (for searing)
- to taste Salt
- to taste Black Pepper
- 2 stalk Green Onion (thinly sliced for garnish)
Instructions
Prep All Ingredients
Trim and cut the chicken into bite‑size pieces, chop the kimchi, mince the garlic, dice the tomato, and cube the pressed tofu. Measure out the kimchi juice, sambar, soy sauce, and cooking alcohol.
Time: PT10M
Sear the Chicken
Heat vegetable oil over medium‑high heat in the pot. Add the chicken pieces and sear until lightly browned, about 5 minutes. Pour in the cooking alcohol and stir to deglaze the pan.
Time: PT5M
Temperature: medium‑high
Add Garlic
Stir in the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
Time: PT1M
Temperature: medium
Build the Base
Add the chopped kimchi, kimchi juice, soy sauce, diced tomato, and water. Stir well and bring the mixture to a rolling boil.
Time: PT5M
Temperature: high
Simmer the Stew
Reduce the heat to a gentle simmer, cover partially, and cook for 15 minutes until the chicken is cooked through and the flavors meld.
Time: PT15M
Temperature: low simmer
Add Tofu and Sambar
Gently fold in the cubed tofu and the prepared sambar. Simmer for another 5 minutes just to heat through without breaking the tofu.
Time: PT5M
Temperature: low
Final Seasoning
Taste the stew and add salt or extra soy sauce if needed. Finish with a grind of black pepper.
Time: PT1M
Serve
Ladle the hot stew into bowls, garnish with sliced green onions, and serve immediately with steamed rice or crusty bread.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 5g
Dietary info: Contains soy, Contains gluten (unless tamari is used), Not vegan, Not vegetarian
Allergens: Soy, Potential gluten (if regular soy sauce is used)
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken Breast, Pork Shoulder
- Instead of Kimchi: Sauerkraut with chili flakes
- Instead of Kimchi Juice: Rice vinegar mixed with a pinch of red pepper flakes
- Instead of Sambar: Dal stew, Miso soup
- Instead of Firm Tofu: Tempeh
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Cooking Alcohol: Dry sherry, Mirin
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Tomato: Canned diced tomatoes (½ cup)
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Green Onion: Chives
Equipment Needed
- Large Pot or Dutch Oven
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Measuring Cups and Spoons
- Ladle (optional)
- Colander (for draining tofu) (optional)
Critical Steps — Do Not Skip
- Sear the Chicken
- Build the Base
- Simmer the Stew
Chef Tips from the Video
- Use well‑fermented kimchi for deeper umami; older kimchi gives a richer flavor
- If you have time, make homemade sambar with toor dal, tamarind, and mixed vegetables for authentic depth
- Finish with a drizzle of sesame oil for an extra aromatic note
Troubleshooting
The stew is too salty.
Add a splash of water or unsalted broth and balance with a pinch of sugar.
It’s not spicy enough.
Stir in extra gochujang, chili flakes, or a dash of sriracha to taste.
Tofu falls apart.
Use extra‑firm tofu and handle it gently; add it at the very end of cooking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw overnight before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the kimchi juice and sambar a day ahead and store them separately
- Chicken can be marinated with a splash of soy sauce and garlic for extra flavor
- The stew reheats well; add a splash of water when reheating to loosen the broth
Frequently Asked Questions
What is the cultural significance and history of kimchi in Korean cuisine?
Kimchi is Korea’s iconic fermented side dish, dating back over a thousand years. It began as a method to preserve vegetables through winter and evolved into a staple that represents Korean identity, communal food‑making, and bold, spicy flavors.
What is the cultural significance and history of sambar in South Indian cuisine?
Sambar is a cornerstone of South Indian meals, originating in Tamil Nadu as a lentil‑based stew flavored with tamarind and a blend of spices called sambar powder. It is traditionally served with rice, idli, or dosa and symbolizes comfort and home cooking.
How did the fusion of kimchi and sambar become popular in modern Korean‑Indian fusion cooking?
Both kimchi and sambar are fermented, spice‑forward dishes, making them natural partners for fusion chefs. The trend grew as global food lovers experimented with combining Korean and Indian flavors, highlighting shared love for heat, umami, and probiotic benefits.
What regional variations of kimchi exist in Korea that could change the flavor of this stew?
In the north, kimchi is often milder and uses less chili, while southern varieties are spicier and may include seafood like oysters. Baek kimchi (white kimchi) is non‑spicy and could create a subtler stew, whereas kimchi with radish (kkakdugi) adds crunchy texture.
What traditional Indian side dishes pair well with this Sambar Kimchi Chicken Stew?
Steamed basmati rice, coconut‑flavored rice, or simple chapati work well. A cooling cucumber raita or a side of pickled mango (avakaya) can balance the heat from both kimchi and sambar.
What makes this Sambar Kimchi Chicken Stew unique within Korean‑Indian fusion cuisine?
It combines two iconic fermented bases—kimchi juice and sambar—into a single broth, layering Korean tang with Indian lentil richness. The addition of tofu adds texture, while the cooking alcohol brightens the flavor, creating a truly cross‑cultural comfort dish.
What are the most common mistakes to avoid when making Sambar Kimchi Chicken Stew?
Overcooking the chicken so it becomes dry, adding sambar too early which can cause the tofu to break down, and neglecting to balance salt from soy sauce with the natural saltiness of kimchi. Also, be careful not to burn the garlic.
Why does this recipe add sambar at the end instead of cooking it together with the kimchi broth?
Adding sambar at the end preserves its delicate lentil texture and prevents the tofu from disintegrating. It also allows the distinct flavors of sambar to shine without being muted by prolonged simmering.
How do I know when the Sambar Kimchi Chicken Stew is done cooking?
The chicken should be opaque and reach an internal temperature of 165°F (74°C). The broth will be fragrant, slightly thickened, and the tofu should be heated through but still hold its shape.
What does the YouTube channel Jiny Maeng specialize in?
Jiny Maeng focuses on creative fusion recipes that blend Asian flavors, especially Korean and other Asian cuisines, with approachable home‑cooking techniques. The channel emphasizes bold flavor pairings, one‑pot meals, and clear step‑by‑step demonstrations.
How does the YouTube channel Jiny Maeng's approach to Korean‑Indian fusion differ from other fusion cooking channels?
Jiny Maeng often starts with a traditional base from each cuisine—like kimchi jjigae and sambar—and experiments by combining them in a single pot, highlighting the natural synergy of fermentation and spice. Unlike many channels that overlay flavors, Jiny Maeng seeks balance by timing ingredient additions to preserve each cuisine’s character.
Last updated: September 6, 2026
