Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken pieces (thighs and drumsticks are best), cut into smaller portions
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5ml) minced garlic
  • 1/2 tsp (2.5ml) ground ginger
  • 1/4 tsp (1.25ml) black pepper
  • 4 tbsp (60ml) gochujang (Korean chili paste)
  • 2 tbsp (30ml) gochugaru (Korean chili flakes - use coarse or fine, depending on preference)
  • 2 tbsp (30ml) soy sauce
  • 2 tbsp (30ml) rice wine (Mirin or Shaoxing wine can substitute)
  • 1 tbsp (15ml) honey or sugar
  • 1 tbsp (15ml) minced garlic
  • 1 tsp (5ml) grated ginger
  • 1/2 tsp (2.5ml) sesame oil
  • 4 cups (950ml) chicken broth or water
  • 1 large onion, roughly chopped
  • 2 medium potatoes, peeled and cut into 1-inch chunks
  • 1 large carrot, peeled and cut into 1-inch chunks
  • 1 green bell pepper, roughly chopped
  • 1 red chili pepper, thinly sliced (optional, for extra heat)
  • 2 green onions, chopped, for garnish

Instructions:

  1. In a large bowl, combine the chicken pieces with soy sauce, garlic, ginger, and pepper. Mix well, cover, and marinate in the fridge for at least 30 minutes (or up to a few hours).
  2. In a separate bowl, whisk together the gochujang, gochugaru, soy sauce, rice wine, honey/sugar, garlic, ginger, and sesame oil.
  3. In the large pot or Dutch oven, sauté the chopped onion over medium heat until softened, about 5 minutes.
  4. Add the marinated chicken to the pot and cook until lightly browned on all sides. Pour the prepared sauce over the chicken.
  5. Add the potatoes, carrots, and chicken broth/water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and the vegetables are tender.
  6. Stir in the bell pepper and optional chili pepper during the last 5 minutes of cooking.
  7. Garnish with chopped green onions and serve hot.