• 1 lb boneless skinless chicken thighs – cut into large bite sized chunks
• Vegetable oil
• 1 yellow onion – diced
• 2 large carrots – sliced into 1/2 inch pieces
• 2 cups chicken broth or kelp stock*
• 3 Yukon Gold potatoes – peeled and cut into large bite sized chunks
• 2-3 cups Napa cabbage or green cabbage or Savoy cabbage – roughly chopped
• 2 scallions – sliced diagonally

For the marinade:

• 1/4 tsp salt I used Himalayan Pink Salt
• 2 tsp rice wine

For the sauce:

• 2.5 tbsp to 3 tbsp Korean chili paste gochujang
• 1 tbsp of Season with Spice's Korean BBQ Blend
• 2 tbsp soy sauce
• 2 tbsp rice wine
• 2 large garlic cloves – minced
• 1 tsp minced ginger optional
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 1 tsp fish sauce optional