Korean Spicy Chicken Stew (Dakkbeokkeumtang)

Bring a large pot of water to a boil. Add the chicken pieces and blanch for 5-10 minutes until the water turns cloudy and impurities rise to the surface. Drain the chicken and rinse under cold water to remove any scum. Rinse the pot as well.

Peel the potatoes and cut them into large, bite-sized chunks (about 1.5-inch pieces). If the potatoes are small, you can cut them in half; larger ones can be quartered.

Peel the carrots and cut them into thick, diagonal slices, about 1-inch thick, so they cook at a similar rate to the potatoes.

Peel the onions and cut them into large wedges or chunks.

Peel and mince the garlic cloves.

Trim the root ends of the green onions and chop them into 2-inch lengths.

In a small bowl, combine the gochujang, soy sauce, rice wine, sesame oil, sesame seeds, sugar (if using), and black pepper. Stir well until everything is thoroughly combined.

Place the blanched chicken pieces into the cleaned Dutch oven. Add the prepared potatoes, carrots, onions, and minced garlic on top of the chicken.

Pour the prepared sauce evenly over the ingredients in the pot. Stir gently to coat everything.

Cover the pot with a lid and place it over medium-high heat. Bring the stew to a boil, then reduce the heat to medium-low and simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender. Stir occasionally to prevent sticking.

Add the chopped green onions to the pot during the last 5 minutes of cooking. Stir them in gently.

Once cooked, the stew should have thickened naturally. Garnish with toasted sesame seeds if desired. Serve hot, typically with a bowl of steamed rice.