Dak Bokkeum with Spinach (Korean Stewed Chicken with Spinach) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Gochujang is an indispensable Korean sauce based on fermented soybeans and chiles. You'll find it in Asian markets, or seek out Annie Chun's brand, which is more widely available. Ingredients:
1/3 cup gochujang (korean chile sauce) |
1/4 cup (1/2-inch) slices green onion bottoms |
2 1/2 tablespoons lower-sodium soy sauce |
2 tablespoons minced fresh garlic |
2 tablespoons minced peeled ginger |
2 tablespoons dark sesame oil |
1 tablespoon brown sugar |
3/4 teaspoon crushed red pepper |
2 pounds 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 (1 1/2-inch) slices green onion tops |
1 (5-ounce) bag fresh baby spinach |
1 tablespoon toasted sesame seeds |
Directions:
1. Combine the first 8 ingredients in a large bowl. Stir in chicken. Cover and marinate 30 minutes.
2. Place rice in a medium saucepan; cover with water to 2 inches above rice. Stir rice; drain. Repeat procedure twice. Add 1 1/2 cups water to drained rice in pan. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 20 minutes. Remove from heat; let stand 10 minutes.
3. While rice cooks, bring 1/3 cup water to a boil in a Dutch oven. Add chicken mixture; bring to a simmer. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until mixture thickens, stirring occasionally. Remove from heat; stir in green onion tops and spinach. Sprinkle with sesame seeds. Serve with rice.
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