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.
Ingredients
- 1 yellow onion , finely chopped
- 0.5 cups soy sauce
- 0.5 cups brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
Instructions
-
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.
-
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.
Nutrition Facts
Per serving
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