Dakbokkeumtang

Ingredients

• Cooking oil (2 tablespoons)
• Salt (to taste)
• Water (2 cups)
• Sesame oil (1 tablespoon)
• Sugar (1 tablespoon)
• Soy sauce (2 tablespoons)
• Gochujang (korean red pepper paste) (3 tablespoons)
• Ginger (1 tablespoon, minced)
• Garlic (4 cloves, minced)
• Green onions (4 stalks, chopped)
• Onion (1 large, sliced)
• Carrots (2 medium, peeled and sliced)
• Potatoes (2 medium, peeled and cut into chunks)
• Chicken thighs (1.5 lbs, bone-in and skin-on)

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 onions, garlic, and ginger. Cook until fragrant, about 2 minutes.
4. Add the gochujang, soy sauce, sugar, and sesame oil. Stir well to combine.
5. Return the chicken to the pot and add the potatoes, carrots, 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 tender.
7. Serve hot with steamed rice.
8. Enjoy your delicious Dakbokkeumtang!