Dakbokkeumtang

Spicy braised chicken with potatoes and carrots in a gochujang-gochugaru sauce.

Ingredients

• 2.2 lb bone-in chicken pieces
• 2 potatoes
• 1 carrot
• 2 tbsp gochujang
• 2 tbsp gochugaru
• 2 tbsp soy sauce
• 1 onion
• 2 scallions

Steps

1. Rinse chicken; cut potatoes, carrot, and onion into large chunks.
2. Mix gochujang, gochugaru, soy, 1 tbsp sugar, and minced garlic into a sauce.
3. Combine chicken, sauce, and 1.5 cups water in a pot; bring to a boil.
4. Simmer 15 minutes, add potatoes and carrot, and braise 15–20 minutes more.
5. Add onion and scallion; cook 5 minutes until sauce thickens and coats the chicken.
6. Done when potatoes are fluffy and chicken pulls slightly from the bone; serve with rice.