Name: Dakjjim (Korean Chicken Stew)
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Yellow onion, finely chopped - 1; Soy sauce - ½ cup; Brown sugar - ½ cup; Minced garlic - 2 tablespoons; Sesame oil - 1 tablespoon; Ground black pepper - 1 teaspoon; Chicken thighs, trimmed and cut into thirds - 12; Yellow onions, sliced into 1/2-inch rings - 2; Water - 3 quarts; Carrots, cut into 1-inch chunks - 4; Jalapeno peppers, sliced into 1/2-inch-thick rings - 2

Ingredients for - Dakjjim (Korean Chicken Stew)

1. Yellow onion, finely chopped 1

2. Soy sauce ½ cup

3. Brown sugar ½ cup

4. Minced garlic 2 tablespoons

5. Sesame oil 1 tablespoon

6. Ground black pepper 1 teaspoon

7. Chicken thighs, trimmed and cut into thirds 12

8. Yellow onions, sliced into 1/2-inch rings 2

9. Water 3 quarts

10. Carrots, cut into 1-inch chunks 4

11. Jalapeno peppers, sliced into 1/2-inch-thick rings 2

How to cook deliciously - Dakjjim (Korean Chicken Stew)

1 . Stage

Mix chopped onion, soy sauce, brown sugar, garlic, sesame oil, and black pepper in a large bowl to make marinade. Add chicken thighs; soak for at least 20 minutes.

2 . Stage

Spread onion rings on the bottom of a large pot. Place chicken thighs, with some of the marinade, on top. Pour in water to fill the pot halfway. Bring to a boil; reduce heat to medium-low and cook until chicken thighs are tender, about 1 hour 30 minutes. Add carrots and jalapeno peppers. Cook until carrots are soft, about 30 minutes more.