Dak-bokkeum-tang

Ingredients

• 1kg chicken thighs and drumsticks, bone-in
• 2 potatoes, cut into chunks
• 1 carrot, cut into chunks
• 1 onion, sliced
• 3 tbsp gochujang
• 2 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp sugar
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 cup water or stock
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• 2 spring onions, sliced

Before you cook

• Cut the chicken into similar-sized pieces, trimming excess fat.
• Peel and cut the potatoes and carrot into chunks about the same size as the chicken.
• Mix the gochujang, gochugaru, soy sauce, rice wine, sugar, garlic and ginger into a sauce.

Steps

1. Place the chicken pieces in a large pot.
2. Pour the water or stock over the chicken.
3. Bring to a boil over high heat and skim off any foam.
4. Stir in the prepared sauce.
5. Add the potatoes, carrot and onion.
6. Cover and simmer on medium-low heat for 25 minutes.
7. Uncover and continue simmering for 10 minutes, stirring occasionally.
8. Cook until the potatoes are tender and the sauce has thickened enough to coat the back of a spoon.
9. Drizzle in the sesame oil and stir through.
10. Scatter the sesame seeds and spring onions over the top before serving.