Step by step

Method

4 steps

1. 1

   Cut 2 pounds bone-in chicken (thighs and drumsticks work best) into large pieces. Peel and chunk 2–3 potatoes and 1–2 carrots into big bites so they don't dissolve. Slice 1 onion into wedges.

2. 2

   Stir the braise sauce: 3 tablespoons gochujang, 2 tablespoons gochugaru (or less if you want milder), 3 tablespoons soy sauce, 2 tablespoons sugar or honey, 4 minced garlic cloves, a knob of grated ginger, and 1½ cups water or light stock. It should smell spicy-sweet and soy-forward.

3. 3

   In a wide pot, nestle the chicken, pour the sauce over, and bring to a simmer. Cover and cook 15 minutes, turning once. Add potatoes, carrots, and onion; simmer uncovered another 20–25 minutes, stirring now and then, until the chicken pulls from the bone and the potatoes are tender when poked.

4. 4

   Sauce should cling in a thick, glossy coat — if it's thin, boil hard 2–3 minutes at the end. Finish with sesame oil and sliced green onion. Serve with rice; you want spicy-sweet chicken with soft potato that soaked up the red sauce.