Ingredients
Scale
- 1 lb boneless chicken thighs (chopped into quarters)
- 1 large onion (diced)
- 1 carrot (chopped)
- 4 small russet potatoes (peeled and chopped)
- 3 cups chicken stock
- 3 tbsp gochujang
- 3 tbsp soy sauce
- 1 tbsp vegetable oil
- Chopped green onion for garnish
Instructions
- In a small bowl, mix gochujang, soy sauce, minced garlic, sugar, and sesame oil. Set aside.
- Heat vegetable oil in a medium pot over medium heat. Sauté diced onions until translucent.
- Add chopped chicken thighs to the pot and brown on both sides.
- Stir in chopped potatoes and carrots for 1-2 minutes.
- Pour in chicken stock and add the prepared sauce. Bring to a boil, then reduce heat to simmer.
- Let simmer for 15-20 minutes until the chicken is tender. Garnish with green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg