Dakdoritang (Korean Spicy Chicken Stew)

Ingredients:

• 1 medium size chicken, cut into pieces
• 1/2 cup gochujang (korean red pepper paste) or less if you prefer milder taste
• 2 tbsp hot pepper flakes
• 3 stalks green onions, sliced
• 5 garlic cloves, minced
• 1 onion, cut into chunks
• 4 tbsp soy sauce, or to taste
• 1 tbsp sugar, I used brown rice syrup
• 2 cups water
• 2 large potatoes, cut into chunks
• 1 carrot, sliced

Directions:

1. In a bowl mix the gochujang, hot pepper flakes, soy sauce, sugar, and minced garlic
2. Put the chicken in a pot along with the seasoning mixture, onion, potatoes, and carrot
3. Bring to boil, cook for about 30 minutes with the lid on
4. Take the lid off, cook for another 10 minutes or until the sauce is thickened
5. My favorite way to end this meal is by making bokkeumbap (fried rice), mix the leftover sauce on a pan with rice, egg, and seaweed, sprinkle some cheese

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