Dak Bokkeum with Spinach (Korean Stewed Chicken with Spinach)

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

Preparation

• 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.

Ann Taylor Pittman, Cooking Light

MARCH 2012