4 pc. boneless chicken thighs, 1" pieces
1/2 onion, julienned

Marinade:
6 cloves garlic, minced
1 tbsp. ginger, minced
1/2 cup shoyu
2 tbsp. brown sugar
1 tbsp. gochigaru Korean chili flakes or dried chili flakes
1 tsp. ground black pepper

2 tbsp. salad oil
1/4 head cabbage, but into bite sized pieces
1 carrot, small, 1/4" diagonal slices
1 zucchini, small, 1/4" slices
1/2 green bell pepper, 1/4" slices
4 to 6 pcs. won bok leaves
1/2 cup water or chicken stock

In a medium bowl, combine the chicken and onion and mix well.

In a small bowl, combine the garlic, ginger, shoyu, brown sugar, chili flakes and black pepper; mix well honor the marinade over the chicken and onion and stir to coast well. The chicken can marinate for as little as 30 minutes or up to 3 days.

Drizzle the salad oil on the bottom of a COLD skillet or sauce pan and artistically arrange the cabbage, carrot, zucchini and pepper by color, in a ring, around the edges of the pan, creating a crater in the center. Line the crater with the won bok leaves (I prefer not leaving it whole but cutting it maybe in thirds) and place the marinated chicken in the center of the pan and cover with foil. Place the pan on a stove on high heat. Remove the foil when the vegetables begin to loudly sizzle, about 3 minutes. Add in the water or stock and place a lid or foil to cover the pan for a few minutes. Remove the lid and stir all of the ingredients together and continue to cook until the chicken is fully cooked. If the liquid evaporates before the chicken is cooked, add in more liquid. Once everything is cooked, stir well to ensure every item is coated with sauce.

This recipe currently has 0 comments. Add your own comment in the right hand menu.