Ingredients
Scale
- 1 lb boneless chicken thighs (chopped into quarters)
- 1 large onion (diced)
- 1 carrot (chopped)
- 4 small russet or Yukon Gold potatoes (peeled and chopped into quarters)
- 3 cups chicken stock
- 3 tbsp gochujang
- 3 tbsp soy sauce
- 3 tbsp minced garlic
- 1 tbsp vegetable oil
- Green onions (for garnish)
Instructions
- In a small bowl, mix together the sauce ingredients: gochujang, soy sauce, minced garlic, and sugar.
- Heat the vegetable oil in a large pot over medium heat. Sauté the diced onions until translucent.
- Add the chicken thighs to the pot and brown on both sides.
- Add chopped potatoes and carrots, cooking for about 1-2 minutes.
- Pour in the chicken stock and stir in the prepared sauce mixture. Cover and bring to a boil.
- Reduce heat to low-medium and simmer for 15-20 minutes until chicken is fully cooked.
- Garnish with chopped green onions before serving hot with steamed rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg