Dakjjim (Korean Chicken Stew)
Description
Dakjjim is a comforting Korean chicken soup cooked low and slow with soy sauce, sesame oil, onions, carrots, and a subtle spicy kick.
Ingredients
•
1 yellow onion, finely chopped
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1/2 cup soy sauce
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1/2 cup brown sugar
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2 tablespoons minced garlic
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1 tablespoon sesame oil
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1 teaspoon ground black pepper
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12 chicken thighs, trimmed and cut into thirds
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2 yellow onions, sliced into 1/2-inch rings
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3 quarts water
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4 carrots, cut into 1-inch chunks
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2 jalapeno peppers, sliced into 1/2-inch-thick rings
Directions
1
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.
2
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.