Dak Bokkeum is a Korean stewed chicken. You can find the gochujang sauce in an Asian market – it is worth searching for because it really makes the dish!
1/3 cup gochujang (korean chile sauce)
1/4 cup sliced green onion bottoms
2 1/2 Tbsp low-sodium soy sauce
2 Tbsp minced fresh garlic
2 Tbsp minced fresh peeled ginger
2 Tbsp dark sesame oil
1 Tbsp brown sugar
3/4 tsp crushed red pepper
2 lbs skinless, boneless chicken thighs cut into 1/2-inch strips
1 1/2 cups uncooked short-grain white rice
1 1/2 cups water
1/3 cup water
3/4 cup sliced green onion tops
1 (5-oz) bag fresh baby spinach
1 Tbsp toasted sesame seeds
1. Combine the first 8 ingredients in a large bowl, stir in chicken. Cover and marinate 30 minutes.
2. Rinse rice in a fine-mesh colander. Drain. Add rinsed rice and 1 1/2 cups water into a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 20 minutes. Remove from heat and let stand 10 minutes.
3. While rice cooks, bring 1/3 cup water to a boil in a Dutch oven. Add chicken mixture and bring to a simmer. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until mixture thickens, stir occasionally. Remove from heat, stir in green onion tops and spinach. Sprinkle with sesame seeds and serve over rice.
Yield: 6 servings
Nutrition Information per Serving: 433 calories, 12 g total fat, 2.2 g saturated fat, 33.5 g protein, 45.2 g carbohydrate, 2.9 g fiber, 125 mg cholesterol
Cooking Light, March 2012