Recipe By Mark Darder
Published Jun 19th
Prep 20m Cook 1h Additional - Ready In 1h 20m
Servings 4 servings Calories 665.2

This Korean chicken main dish with potatoes, onions, and carrots is served over a bed of rice. Seasoned with soy sauce, sesame seeds, and, of course, garlic.

Recipe Ingredients

  • 1 (2 to 3 pound) whole chicken, cut into pieces
  • ½ cup soy sauce
  • ½ cup water
  • 2 tablespoons minced garlic
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • ¼ cup white sugar, or to taste
  • 3 potatoes, or more to taste, quartered
  • 2 large carrots, sliced into large diagonal pieces
  • 1 large onion, sliced
  • ½ teaspoon ground black pepper
  • 2 cups cooked rice

Cooking Directions

  1. 1 Place a large Dutch oven over medium heat. Add chicken and cook until browned, about 10 minutes. Drain and discard fat.
  2. 2 Mix soy sauce, water, garlic, sesame oil, and sesame seeds together in a large bowl. Add sugar to taste, remembering you can always add more, but you can't take away. Stir to mix well and dissolve sugar. Fold in potatoes, carrots, and onion. Season with pepper.
  3. 3 Pour vegetables into the Dutch oven to cover chicken. Cover with a lid and bring to a boil, about 5 minutes. Stir and reduce heat to medium for about 5 minutes. Reduce heat to low and simmer 40 minutes more, stirring occasionally.
  4. 4 Serve chicken and vegetables over hot cooked rice.

Nutrition Facts

  • Calories 665.2
  • Carbohydrate 73.8 g
  • Cholesterol 142 mg
  • Fat 16.1 g
  • Fiber 6 g
  • Protein 54.7 g
  • Saturated Fat 3.9 g
  • Sodium 1979.5 mg
  • Sugar 17.7 g

Chef's Notes

Feel free to use drumsticks or chicken thighs in place of the whole chicken; use 4 or 5 of each.


  1. I used 3 chicken thighs and 3 drumsticks.I decreased the sugar to 2 tbs used 1 1/2 cups baby carrots and added 3 tbs of Gochujang Sauce (Korean Red Pepper Paste). I served it with white rice and we really enjoyed it. Thank you for the recipe.

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