Ingredients

• 1 chicken, cut into pieces (1 kg)
• 1 potato (150 g)
• 1/2 carrot (100 g)
• 1/2 onion (100 g)
• 6 scallions (60 g)
• 2 red chili peppers (30 g)
• 3 cups water (750 ml)
• 2 tbsp rice wine
• 1 tbsp salt
• a little ground black pepper
• 4 tbsp red pepper powder
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp sugar
• 2 tbsp corn syrup
• 2 tbsp chopped green onion
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 1/2 tbsp sesame seeds
• 1 tbsp sesame oil
• a little ground black pepper

Instructions

1. Rinse the cut chicken in cold water, drain, and pat dry. Season with rice wine, salt, and ground black pepper, then marinate for 20 minutes.
2. Cut the potato and carrot into 3 cm cubes. Halve the onion, cut it into quarters, and slice it into pieces similar in size to the potato.
3. Cut the scallions into 5 cm lengths.
4. Slice the red chili peppers diagonally into 1 cm pieces and remove the seeds.
5. Mix the remaining ingredients with the red pepper powder to make a spicy seasoning sauce.
6. Add the chicken, potato, carrot, and onion to a pot, pour the seasoning sauce over, and mix well. Add 3 cups of water until the ingredients are covered and bring to a boil over high heat. Reduce to medium heat and simmer for 20 minutes.
7. When the broth has reduced, add the scallions and red chili peppers, mix well, and simmer for 5 more minutes.