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.
Preparation Time
30 mins
Cooking Time
2 hr
Total Time
2 hr 30 mins
Calories
353 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
½ cup brown sugar
1 teaspoon ground black pepper
2 tablespoons minced garlic
3 quarts water
1 tablespoon sesame oil
½ cup soy sauce
1 yellow onion, finely chopped
12 chicken thighs, trimmed and cut into thirds
2 yellow onions, sliced into 1/2-inch rings
4 carrots, cut into 1-inch chunks
2 jalapeno peppers, sliced into 1/2-inch-thick rings
