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Korean Chicken Stew

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PREP TIME
30 min
COOKING TIME
125 min
TOTAL TIME
175 min
SERVINGS
8 servings
Dinner Korean
Korean Chicken Stew
Ingredients
  • 1 yellow onion, finely chopped
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 2 tablespoons minced garlic
  • 1 tablespoon sesame oil
  • 1 teaspoon ground black pepper
  • 12 chicken thighs, trimmed and cut into thirds
  • 2 yellow onions, sliced into 1/2-inch rings
  • 3 quarts water
  • 4 carrots, cut into 1-inch chunks
  • 2 jalapeno peppers, sliced into 1/2-inch-thick rings
Instructions
1
Combine the finely chopped onion, soy sauce, brown sugar, minced garlic, sesame oil, and black pepper in a substantial container to create the marinade. Introduce chicken thighs into this mixture; allow them to absorb the flavors for at least 20 minutes.
2
Place a layer of onion rings on the base of a large cooking vessel. Position chicken thighs, with some of the marinade still clinging to them, on top of this layer. Fill the pot with water, leaving about half of its capacity empty. Bring the mixture to a rolling boil; then gradually decrease the heat to a lower, more gentle flame. Cook until the chicken thighs become tender and fall-apart soft, approximately 1 hour and 30 minutes.
3
Add sliced or whole carrots to the pot; introduce jalapeno peppers into the mix as well. Continue cooking until the carrots have softened, taking around 30 minutes more to achieve this tender state.