This Korean chicken main dish with potatoes, onions, and carrots is served over a bed of rice. Seasoned with soy sauce, sesame seeds, and, of course, garlic.


Recipe Summary

20 mins
1 hr
1 hr 20 mins
4 servings


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


Instructions Checklist
  • Place a large Dutch oven over medium heat. Add chicken and cook until browned, about 10 minutes. Drain and discard fat.

  • Mix soy sauce, water, garlic, sesame oil, and sesame seeds together in a large bowl. Add sugar to taste, remembering you can always add more, but you can't take away. Stir to mix well and dissolve sugar. Fold in potatoes, carrots, and onion. Season with pepper.

  • Pour vegetables into the Dutch oven to cover chicken. Cover with a lid and bring to a boil, about 5 minutes. Stir and reduce heat to medium for about 5 minutes. Reduce heat to low and simmer 40 minutes more, stirring occasionally.

  • Serve chicken and vegetables over hot cooked rice.

Cook's Note:

Feel free to use drumsticks or chicken thighs in place of the whole chicken; use 4 or 5 of each.

Nutrition Facts

665 calories; protein 54.7g; carbohydrates 73.8g; fat 16.1g; cholesterol 142mg; sodium 1979.5mg. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I used 3 chicken thighs and 3 drumsticks.I decreased the sugar to 2 tbs used 1 1/2 cups baby carrots and added 3 tbs of Gochujang Sauce (Korean Red Pepper Paste). I served it with white rice and we really enjoyed it. Thank you for the recipe. Read More