Time
Spice
Serves
45 Min
Medium
Two
Calories
Carbs
Fiber
Fat
Protein
630
78g
6g
16g
34g
Ingredients
4 chicken drumsticks
3 carrots
1 sweet potato
2 scallions
2 garlic cloves
2 thai chilis
1 inch ginger
1/4 c gochujang 
1/4 c soy sauce
2 tbsp sesame oil
1/2 cup sushi riceEquipment
stockpot 
fine grater 
vegetable peelerPreparation
Finely chop the garlic and finely slice the thai chilis.
Finely slice the scallions
Peel the carrots and sweet potato
Slice the carrots and potato into 1/2" cubes.
Coat the bottom of a large stockpot with sesame oil and place on medium high heat. Once the oil is hot, add the chicken drumsticks and brown on all sides.
Once browned, transfer the chicken to a plate for later use.
Add the chopped garlic to the pan and sauté until golden brown.
Add the gochujang, soy sauce, thai chilis and 2 cups of water to the pot. Grate the ginger into the pot.
Add the sweet potato, carrots, previously browned chicken, and mung bean sprouts. Reduce the heat to medium, and cook for another 20 minutes until reduced by 75%.
Set a saucepan with 2/3 cup of water with 1/4 tsp of salt on high heat.
While waiting for the water to come to a boil, wash the rice. Place the rice in a large bowl and cover with water. Swish your hands in the rice until the water becomes cloudy, and then drain the rice. Add more water, swish again, and drain the rice. Repeat swishing and draining one more time.
Once the water has come to a boil add the washed sushi rice, cover and cook for 15 minutes.
After the rice has cooked for 15 minutes, remove the rice from heat. Keep the rice covered to allow for all the water to fully absorb into the grains of rice.
Plate the sushi rice with the reduced dakdoritang. Top with the chopped scallions.
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