Dakjjim (Korean Chicken Stew)

Dakjjim (Korean Chicken Stew) My husband’s mother introduced me to Korean food with this recipe, which instantly shot up my list of all-time favorites. Serve with a small amount of broth over hot white rice.


Original recipe yields 8 servings
The ingredient list now reflects the servings specified


Time Details

    PREP : 30 mins

    COOK : 2 hrs 5 mins

    TOTAL : 20 mins

    SERVING : 8

    YIELD : 8 servings

  • 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.

  • 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.

Per Serving: 353 calories; protein 31.1g; carbohydrates 27.2g; fat 13.1g; cholesterol 103mg; sodium 1031mg. For a less-spicy version, remove the jalapeno seeds, but keep the pepper for added flavor and texture.