Jjimdak

Ingredients

• Toasted sesame seeds (1 tablespoon (for garnish))
• Green onions (2, chopped (for garnish))
• Water (1 cup)
• Sesame oil (1 tablespoon)
• Ginger (1 tablespoon, grated)
• Brown sugar (1 tablespoon)
• Honey (2 tablespoons)
• Oyster sauce (2 tablespoons)
• Soy sauce (1/4 cup)
• Garlic (4 cloves, minced)
• Onion (1, sliced)
• Carrots (2, peeled and cut into chunks)
• Potatoes (2, peeled and cut into chunks)
• Chicken thighs (4, bone-in and skin-on)

Instructions

1. In a large pot, add the chicken thighs, potatoes, carrots, onion, garlic, soy sauce, oyster sauce, honey, brown sugar, ginger, sesame oil, and water.
2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 40-45 minutes, or until the chicken is cooked through and the vegetables are tender.
3. Remove the chicken thighs from the pot and set aside.
4. Increase the heat to medium-high and cook the sauce for an additional 5-10 minutes, or until it thickens slightly.
5. Return the chicken thighs to the pot and toss to coat them in the sauce.
6. Serve the Jjimdak hot, garnished with chopped green onions and toasted sesame seeds.
7. Enjoy!