Korean Spicy Chicken Stew (Dakdoritang)

Ingredients Checklist (Tap as You Prep)

• 2 lbs boneless, skinless chicken thighs (32g protein)
• 2 tbsp gochujang (spicy Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 cup diced Korean chili peppers (gochugaru)
• 2 cups mixed veggies (such as carrots, zucchini, and bell peppers)
• 2 cups chicken broth
• 1/4 cup chopped green onions, for garnish

Step-by-Step Cooking Instructions

1. Heat 1 tbsp of oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add more oil if necessary, then sauté garlic, ginger, and Korean chili peppers until fragrant, about 1 minute.
4. Add mixed veggies and cook until tender, about 5 minutes.
5. Return chicken to pot and pour in chicken broth. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes or until chicken is cooked through.
6. Stir in gochujang and soy sauce. Season with salt and pepper to taste.