Dakdoritang - Spicy Korean Chicken Stew

Ingredients

Chicken

2 lbs, cut into pieces

Salt

to taste

Black pepper

to taste

Green onions

4, chopped (for garnish)

Chicken broth

4 cups

Sesame oil

2 tablespoons

Sugar

1 tablespoon

Soy sauce

3 tablespoons

Gochujang (Korean red pepper paste)

3 tablespoons

Garlic

4 cloves, minced

Onion

1 large, chopped

Carrots

2, sliced

Potatoes

2 medium, diced

Instructions

1. In a large pot, heat a tablespoon of sesame oil over medium heat.
2. Add the chicken pieces to the pot, seasoning with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. In the same pot, add the diced potatoes, sliced carrots, chopped onion, and minced garlic. Sauté for about 5 minutes until the vegetables begin to soften.
4. In a small bowl, mix together the gochujang, soy sauce, sugar, and remaining sesame oil to create the spicy sauce.
5. Add the gochujang mixture to the pot, stirring well to coat the vegetables.
6. Return the browned chicken to the pot and pour in the chicken broth. Stir to combine.
7. Bring the stew to a boil, then reduce the heat to low and simmer uncovered for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Season with additional salt and pepper to taste.
9. Before serving, garnish with chopped green onions for a fresh pop of color and flavor.