Step by step

Method

4 steps

1. 1

   Cut 1½ pounds boneless chicken thighs into bite-size pieces and pat dry. Slice 1 onion and a zucchini (or a handful of mushrooms). Mince 3 garlic cloves.

2. 2

   Mix 2 tablespoons doenjang, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon gochugaru or a dab of gochujang (optional heat), and ½ cup water or stock until the paste loosens into a pourable sauce. It should smell earthy and fermented, not harsh.

3. 3

   Heat 1 tablespoon oil in a wide skillet over medium-high. Brown the chicken in a single layer 3–4 minutes without moving much, then flip and brown another 2–3 minutes until the edges look golden.

4. 4

   Add onion and garlic; cook 2 minutes until the onion softens. Pour in the doenjang sauce and add zucchini. Simmer 5–7 minutes, stirring, until the chicken is cooked through and the sauce thickens enough to coat a spoon. Finish with sesame oil and green onion. Serve over rice — savory, a little funky in a good way, not watery.