Dakbokkeumtang

Ingredients

Cooking oil

2 tablespoons

Salt

to taste

Water

2 cups

Sesame oil

1 tablespoon

Sugar

1 tablespoon

Soy sauce

3 tablespoons

Gochujang (Korean red pepper paste)

2 tablespoons

Fresh ginger, minced

1 tablespoon

Garlic, minced

4 cloves

Green onions, chopped

3, for garnish

Onion, sliced

1 large

Carrots, sliced

2 medium

Potatoes, cubed

2 medium

Chicken thighs, bone-in and skin-on

4 (about 2 pounds)

Instructions

1. Heat the cooking oil in a large pot over medium heat.
2. Add the chicken thighs, skin-side down, and cook until browned, about 5 minutes per side. Remove the chicken from the pot and set aside.
3. In the same pot, add the sliced onion, minced garlic, and minced ginger. Cook until fragrant, about 2 minutes, stirring occasionally to avoid burning.
4. Add the gochujang, soy sauce, sugar, and sesame oil to the pot. Stir well to combine and cook for an additional minute to deepen the flavors.
5. Return the browned chicken to the pot and add the cubed potatoes, sliced carrots, chopped green onions, and water. Season with salt to taste.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, or until the chicken is cooked through and the vegetables are fork-tender.
7. Taste and adjust seasoning if necessary. Serve hot with steamed rice to soak up the flavorful sauce.
8. Garnish with additional chopped green onions before serving.