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Picture of Kimchi-Braised Chicken with Bacon
american korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4296 kcal 215 %
  • Fat 262 g 404 %
  • Saturated 82 g 408 %
  • Carbs 166 g 55 %
  • Fiber 20 g 79 %
  • Protein 265 g 530 %
  • Cholesterol 1146 mg 382 %
  • Sodium 6842 mg 285 %
  • Calcium 452 mg 45 %
  • Magnesium 452 mg 108 %
  • Potassium 6506 mg 138 %
  • Iron 21 mg 118 %
  • Zinc 22 mg 196 %
  • Phosphorus 2601 mg 372 %
  • Vitamin A 897 µg 100 %
  • Vitamin C 80 mg 88 %
  • Thiamin (B1) 3 mg 260 %
  • Riboflavin (B2) 2 mg 190 %
  • Niacin (B3) 101 mg 629 %
  • Vitamin B6 6 mg 440 %
  • Folate equivalent (total) 887 µg 222 %
  • Vitamin B12 5 µg 196 %
  • Vitamin D 3 µg 22 %
  • Vitamin E 11 mg 71 %
  • Vitamin K 440 µg 367 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Kimchi-Braised Chicken with Bacon

Ingredients

  • 1 tablespoon vegetable oil
  • 4 ounces slab bacon, sliced ¼ inch thick, cut crosswise into 1-inch pieces
  • 1 3½–4-pound chicken, cut into 10 pieces; or 4 chicken legs, drumsticks and thighs separated, plus 2 skin-on, bone-in breasts, cut crosswise
  • Kosher salt, freshly ground pepper
  • 8 garlic cloves, lightly crushed
  • 1 pint cherry tomatoes
  • 1 cup dry white wine
  • 2 cups kimchi with juices, divided
  • 6 ounces wide egg noodles
  • 2 tablespoons unsalted butter
  • 2 tablespoons sliced chives, divided

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