Dakbokkeumtang Korean Chicken Stew (30 minutes)
This is a delicious hearty and mild version of Korean Spicy Chicken Stew! It's a wonderful comforting dish perfect for dinner and leftovers for lunch!
- 4 chicken thighs skinless boneless
- 1 onion chopped
- 1 carrot chopped
- 4 russet potatoes peeled and quartered
- 2-3 cups water
- 1 tsp avocado oil
- 1 stalk green onion chopped
- 1 tbsp gochujang
- 1 tbsp sugar
- 2 tbsp soy sauce
- ½ tbsp garlic minced
- ½ tbsp sesame oil
In a small bowl, mix together sauce ingredients.
In a medium size pot set over medium high heat, add avocado oil. Add onions and fry until soft and translucent. Then add chicken thighs and brown them.
To the pot, add potatoes, carrots and fry for 1-2 minutes. Then add water, sauce and mix well. Cover with a lid and bring this to a boil. Then reduce to a rolling simmer. Simmer for 15-20 minutes until chicken is cooked. At the end, add in green onions.
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Calories: 964kcal | Carbohydrates: 96g | Protein: 49g | Fat: 44g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 1239mg | Potassium: 2510mg | Fiber: 8g | Sugar: 14g | Vitamin A: 5353IU | Vitamin C: 33mg | Calcium: 116mg | Iron: 6mg