Dak Bokkeum With Spinach (Korean Stewed Chicken With Spinach)

• 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

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.

gochujang, green onion, lower, fresh garlic, ginger, dark sesame oil, brown sugar, red pepper, skinless, white rice, water, water, green onion, baby spinach, sesame seeds

Taken from www.myrecipes.com/recipe/dak-bokkeum-spinach-korea (may not work)