Dakjjim (Korean Chicken Stew)

Dakjjim is a comforting Korean chicken soup cooked low and slow with soy sauce, sesame oil, onions, carrots, and a subtle spicy kick.

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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.

Dakjjim (Korean Chicken Stew)

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