Dakjjim Korean Chicken Stew Recipes

DAKJJIM (KOREAN CHICKEN STEW)

Dakjjim (Korean Chicken Stew) image

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.

Provided by Leby

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h55m

Yield 8

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1031 mg, Sugar 19.1 g

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