A flavorful, spicy dish with chicken. I learned how to make this from a Korean exchange student who stayed with my boyfriend's family. Serve with white sticky rice spooned on top to dilute spiciness.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Combine soy sauce, gochujang, brown sugar, garlic, sesame oil, ginger, and chile powder in a bowl for the marinade.

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  • Heat 1 tablespoon vegetable oil in a stockpot over medium heat. Add chicken and cook until evenly browned, about 10 minutes. Transfer chicken to bowl with marinade and toss to coat.

  • Heat remaining vegetable oil in stockpot. Stir in carrots, potatoes, leek, and onion. Cook and stir until onion is translucent, about 10 minutes. Stir in habanero pepper and cook until fragrant, about 1 minute more.

  • Pour water into stockpot, stir in chicken and marinade, and bring to a boil. Reduce heat and simmer, adding more water as desired, until vegetables are tender, about 10 minutes.

Nutrition Facts

316 calories; 10.8 g total fat; 29 mg cholesterol; 1081 mg sodium. 40.6 g carbohydrates; 15.4 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
02/05/2017
very good! Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/05/2017
very good! Read More
Rating: 4 stars
02/05/2017
very good! Read More