Warm up your evening with this flavorful Spicy Chicken Jeongol, a comforting stew that brings the essence of Korean home cooking to your table!

1

Begin by cutting the chicken thigh into bite-sized pieces and marinating it in soy sauce for 10 minutes.

2

While the chicken marinates, peel and cut the potato and carrot into small cubes.

3

Chop the green onions into small pieces and slice the garlic cloves.

4

In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add the marinated chicken and sauté for 5 minutes until the chicken is slightly browned.

5

Add the sliced garlic and red chili pepper, and continue to sauté for another 2 minutes until fragrant.

6

Pour in the water and bring to a boil. Skim off any impurities that rise to the surface.

7

Once boiling, add the potato, carrot, and Korean red pepper powder. Let it cook for 15 minutes on medium-low heat until the vegetables are tender and the chicken is fully cooked.

8

Finally, stir in the chopped green onions and simmer for an additional 5 minutes.

9

Taste and adjust seasoning if needed, then serve hot with a side of rice.

4 servings

• Add tofu for added protein and texture.
• Incorporate seasonal vegetables like zucchini or mushrooms.
• Serve with a splash of lime juice for a fresh twist!

• Use chicken with skin on for a richer flavor.
• Adjust the level of spiciness by adding more or less Korean red pepper powder.
• Let the stew rest for a few minutes before serving; flavors meld beautifully!

• fat: 15 grams
• fiber: 4 grams
• protein: 25 grams
• calories: 380
• carbohydrates: 30 grams

This dish is rich in protein from chicken and has a good balance of carbohydrates from vegetables, making it a hearty choice for a balanced meal.

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