Add a K-Twist to Your Christmas with This Korean-Style Adobo 

Start by choosing a large heavy-bottomed pot that will fit all the meat needed for this adobo recipe.

Heat the pot over medium-high heat and add oil. Then, add garlic and onions and sauté until fragrant.

Add the chicken and pork pieces in batches and sear the meat. This helps improve the flavor and adds color to the meat.

Once all the meat has been seared, place them all back into the pot and add vinegar, soy sauce, bay leaves, pepper, water, gochujang, gochugaru, and Knorr Chicken Cube. Bring the mixture to a boil, uncovered, to prevent the strong vinegar taste.

Once boiling, lower heat to a simmer and let it simmer for a few minutes.

For an adobo that’s richer in flavor, pan-fry the chicken and pork pieces in a separate pan for 2-3 minutes.

After frying, put the meat back into the pot and add sugar. Simmer for 6 min or until the sauce has reached a syrup-like consistency.

For added fiber, add thinly sliced bok choy and cook for 2 more minutes.

Transfer to a serving dish and top with sliced leeks and toasted sesame seeds.