Dak Bokkeum with Spinach (Korean Stewed Chicken with Spinach)

By á-32809

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 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 (1 1/2-inch) slices green onion tops
• 1 (5-ounce) bag fresh baby spinach
• 1 tablespoon toasted sesame seeds

Details

Servings 6

Preparation

Step 1

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.

3. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 20 minutes. Remove from heat; let stand 10 minutes.

4. 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.

5. 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.