Spicy Braised Chicken Stew (Dakbokkeumtang)

Ingredients:

1 whole chicken, cut into pieces (or about 2 lbs of chicken drumsticks and thighs)
2 potatoes, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
1 onion, cut into large chunks
3-4 green onions, cut into 2-inch pieces
2-3 cloves garlic, minced
1-2 green chili peppers, sliced (optional, for extra heat)
2 tablespoons sesame seeds (for garnish)

Prepare the Chicken: Rinse the chicken pieces under cold water and drain well. If using a whole chicken, cut into manageable pieces.
Prepare the Vegetables: Peel and cut the potatoes and carrots into large chunks. Cut the onion into large chunks and slice the green onions into 2-inch pieces.
Make the Sauce: In a bowl, mix together all the sauce ingredients: gochujang, soy sauce, gochugaru, sugar, honey, rice wine, sesame oil, and water (or chicken broth).
Cook the Chicken: In a large pot or deep pan, add the chicken pieces and pour the sauce over them. Mix well to coat the chicken with the sauce. Add the potatoes, carrots, and onions to the pot. Stir to combine.
Simmer: Cover the pot and bring to a boil over medium-high heat. Once it starts to boil, reduce the heat to medium-low and let it simmer for about 30-40 minutes, or until the chicken is cooked through and the vegetables are tender. Stir occasionally to prevent sticking and ensure even cooking.
Add the Finishing Touches: A few minutes before serving, add the green onion pieces and sliced green chili peppers (if using) to the pot. Let it simmer for another 5 minutes. Taste and adjust seasoning if necessary.
Serve: Transfer the stew to a serving dish, sprinkle with sesame seeds, and serve hot with steamed rice.

Enjoy your homemade spicy braised chicken stew! Feel free to reach out if you need any modifications or additional recipes.