Dakjjim (Korean Chicken Stew)
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Ingredients2 h 55 m servings 353 cals
Original recipe yields 8 servings
- Mix chopped onion, soy sauce, brown sugar, garlic, sesame oil, and black pepper in a large bowl to make marinade. Add chicken thighs; soak for at least 20 minutes.
- Spread onion rings on the bottom of a large pot. Place chicken thighs, with some of the marinade, on top. Pour in water to fill the pot halfway. Bring to a boil; reduce heat to medium-low and cook until chicken thighs are tender, about 1 hour 30 minutes. Add carrots and jalapeno peppers. Cook until carrots are soft, about 30 minutes more.
- Cook's Note:
- For a less-spicy version, remove the jalapeno seeds, but keep the pepper for added flavor and texture.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Per Serving: 353 calories; 13.1 g fat; 27.2 g carbohydrates; 31.1 g protein; 103 mg cholesterol; 1031 mg sodium. Full nutrition
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