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Dakjjim (Korean Chicken Stew)
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Prep Time:
30 minutes
30 minutes
Cook Time:
125 minutes
125 minutes
Total Time:
175 minutes
175 minutes
Slow-cooked Korean chicken soup with soy sauce, sesame oil, veggies, and a hint of spice - the ultimate comfort food.
Ingredients:
- 1 yellow onion, finely chopped
- 0.5 cup soy sauce
- 0.5 cup brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
- 12 chicken thighs, trimmed and cut into thirds
- 2 yellow onions, sliced into 1/2-inch rings
- 3 quarts water
- 4 carrots, cut into 1-inch chunks
- 2 jalapeno peppers, sliced into 1/2-inch-thick rings
Instructions:
- In a large bowl, combine chopped onion, soy sauce, brown sugar, garlic, sesame oil, and black pepper to create a flavorful marinade. Add chicken thighs and marinate for a minimum of 20 minutes.
- Layer the bottom of a large pot with onion rings. Arrange chicken thighs on top along with some of the marinade. Fill the pot halfway with water. Bring to a boil, then simmer over medium-low heat until chicken thighs are tender, approximately 1 hour 30 minutes. Introduce carrots and jalapeno peppers, and continue cooking until carrots are soft, around 30 minutes more.