Project Description

1 lb boneless, skinless chicken thighs, cut into 1” cubes
¾ cup Suji’s Korean Spicy Sauce, divided into ½ cup and ¼ cup
4 cups steamed white rice
2 cups water
1 ½ lbs baby yukon gold potatoes, washed and cut into quarters or sixths
1 ½ cup carrots, peeled and cut into 1” pieces
1 cup yellow onion, peeled and cut into thin strips
½ cup kimchi, cut into 1” pieces
¼ cup chopped scallion
2 T vegetable oil
2 T toasted sesame seed oil
2 T sugar

Take the diced chicken thigh meat and mix it with ½ cup of the spicy sauce. Marinate for 8-12 hours. Heat the vegetable oil over medium heat in a nonstick, 5 quart dutch oven or straight-walled saute pan. Add the chicken and cook for 2 minutes. Add the potatoes, onions and carrots and increase the heat to high. Cook for 4 minutes. Add the kimchi and water. Bring to boil and then reduce to a simmer. Place a lid on the pot and cook for 15 minutes. Add the sesame oil, sugar and remaining ¼ cup of spicy sauce. Relid and
continue cooking for another 15-20 minutes or until the sauce has thickened slightly. Finish with the chopped scallions. Serve along with the steamed rice, serve immediately. Serves