This hearty Korean chicken and vegetable stew is flavored with carrots, onions, soy sauce. This is a great recipe to feature on your banchan (Korean Buffet). Serve this dish with a garnish of toasted seasme seeds and green onions paired with steamed white rice. Smart Recipes, Asian Recipes, Chicken Recipes, Recipes Chicken Asian Dakjjim (Korean Chicken Stew) Dakjjim (Korean Chicken Stew) Recipe | PT2H15M Serves 8 Ingredients: 1 Large Yellow Onion 0.5 Cup Soy Sauce 0.5 Cup Brown Sugar 6 Cloves Garlic 1 Tablespoon Sesame Oil 1 Teaspoon Ground Black Pepper 12 Boneless Skinless Chicken Thighs 2 Yellow Onions 4 Carrots 2 Jalapeño Peppers 0.25 Cup Sesame Seeds 0.5 Large Bunch Of Green Onions In a large bowl, add chopped onion, garlic, brown sugar, soy sauce, sesame oil and black pepper and mix until well combined. Add chicken thighs and coat with marinade generously. Allow to marinate for at least 20 minutes. In the bottom of a Dutch oven, arrange onion rings and top with chicken thighs with half of the marinade mixture. Add water to fill the Dutch oven about halfway and bring to a boil. Reduce heat to medium-low and simmer for about 1 1/2 hours, or until chicken is tender. Stir in carrots and jalapeno peppers and simmer for another 30 minutes. Garnish with green onions and toasted sesame seeds.

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