Jjimdak

Ingredients

Chicken thighs

2 pounds, boneless and skinless

Potatoes

2 medium, peeled and cut into chunks

Carrots

2 medium, sliced

Onion

1 large, sliced

Garlic

4 cloves, minced

Soy sauce

1/2 cup

Oyster sauce

1/4 cup

Honey

2 tablespoons

Brown sugar

1 tablespoon

Ginger

1 tablespoon, minced

Sesame oil

2 tablespoons

Water

1 cup

Green onions

2, chopped (for garnish)

Toasted sesame seeds

1 tablespoon (for garnish)

Instructions

1. In a large pot, combine 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 cover. Simmer for 40-45 minutes, or until the chicken is cooked through and the vegetables are tender.
3. Carefully remove the chicken thighs from the pot and set aside on a plate.
4. Increase the heat to medium-high and continue cooking the sauce for an additional 5-10 minutes, uncovered, until it thickens slightly.
5. Return the chicken thighs to the pot, tossing them gently to coat in the sauce.
6. Serve the Jjimdak hot, garnished with chopped green onions and toasted sesame seeds. Pair with steamed rice for a complete meal.
7. Enjoy your delicious homemade Jjimdak!