Name: Dakjjim (Korean Chicken Stew) recipe
Ingredients: 1 yellow onion, finely chopped;½ cup soy sauce;½ 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

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Ingredients

1 yellow onion, finely chopped ½ cup soy sauce ½ 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

Nutrition Info

352.7 calories carbohydrate: 27.2 g cholesterol: 103 mg fat: 13.1 g fiber: 2.8 g protein: 31.1 g saturatedFat: 3.4 g servingSize: - sodium: 1031 mg sugar: 19.1 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

8 servings

Recipe Note

My husband's mother introduced me to Korean food with this recipe, which instantly shot up my list of all-time favorites. Serve with a small amount of broth over hot white rice.

Alternatives to this recipe

Dakjjim (Korean Chicken Stew)