Dakdoritang

Method

Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over high heat and sear the chicken pieces until lightly golden, approximately 3-4 minutes, then set aside. In the same pot, sauté the onion, garlic and ginger for 1-2 minutes until fragrant, then add the gochujang and stir well to combine. Return the chicken to the pot and add the stock, water, potatoes, carrots, soy sauce, brown sugar, sesame oil and rice vinegar, stirring to combine. Bring to a boil, then reduce heat to medium-low, cover partially and simmer for 25-30 minutes until the chicken is cooked through and vegetables are tender. Taste and adjust seasoning with salt and pepper as needed. Transfer to a serving dish and garnish with sliced spring onions and sesame seeds.