Dakbokkeumtang | Korean Spicy Chicken and Potato Stew

Whisk the gochujang, gochugaru, soy sauce, grated garlic and ginger, sugar, and black pepper in a bowl until smooth. Do not add the sesame oil yet; its aroma fades with heat, so add it at the end.

Add the rinsed chicken pieces to boiling water and boil for 3 minutes. Drain, rinse under cold water, and wash the pot as well. This parboiling prevents gray foam from forming in the stew; skipping it can make the sauce cloudy.

Return the chicken to the clean pot, add the sauce and water, and bring to a boil. Reduce the heat, leave the lid slightly ajar, and cook for 25 minutes. A fully closed lid will prevent the sauce from reducing; leaving it ajar lets some steam escape.

Add the potatoes cut into large pieces, the carrots, and the quartered onion. Cook for 20 more minutes. Do not add the potatoes at the beginning or they will fall apart. Swirl the pot occasionally to move the sauce; stirring with a spoon can break the potatoes.

Insert a thermometer into the center of the thickest piece without touching the bone; it should read 74°C / 165°F. If the sauce does not coat the back of a spoon, uncover and reduce it for 5 more minutes. Stir in the sesame oil and coarsely chopped green onions just before removing from the heat.

Sprinkle with sesame seeds and serve hot. Serve with plain rice and kimchi; extra sauce is left in the pot to eat with the rice. In Korea, leftover sauce is often served the next day with boiled noodles.