Spicy Braised Chicken with Potatoes and Gochugaru

What you need

• 1 kg (2 lb 3 oz) bone-in chicken thighs and drumsticks, cut into large pieces
• 3 tbsp gochugaru
• 2 tbsp gochujang
• 3 tbsp soy sauce
• 1 tbsp sugar
• 5 cloves garlic, minced
• 1 tsp grated fresh ginger
• 600 ml (2 1/2 cups) water
• 1 large onion, cut into large chunks
• 400 g (14 oz) potatoes, peeled and cut into large chunks
• 1 large carrot, cut into large chunks
• 2 green chili peppers, sliced
• 2 scallions, cut into 4 cm (1 1/2 in) pieces
• 1 tsp sesame oil

Method

Restated from the original video

1. 1

   Bring a pot of water to a boil. Blanch the chicken for 3 min, then drain and rinse.

2. 2

   Mix the gochugaru, gochujang, soy sauce, sugar, garlic and ginger into a paste.

3. 3

   Put the chicken, the paste and the 600 ml water in a wide, heavy pot. Bring to a boil.

4. 4

   Cover, lower the heat to medium and cook for 15 min.

5. 5

   Add the onion, potatoes and carrot and stir to coat in the sauce.

6. 6

   Cover and cook until the potatoes are tender, 15-20 min, spooning sauce over the chicken once or twice.

7. 7

   Uncover, add the green chili peppers and cook over medium-high heat until the sauce has thickened, about 5 min. The chicken must reach 74 °C (165 °F) inside.

8. 8

   Stir in the scallions and sesame oil. Serve hot.

Imported from hipfoodiemom.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.