Dakbokkeumtang (Spicy Braised Chicken) Spicy Braised Chicken with Potatoes and Rice

Rinse the rice under cold water until the water runs clear, then cook in a rice cooker or a small pot with 300 ml water according to the manufacturer's instructions (about 20 minutes).

Cut the chicken thighs into bite-size pieces (about 4 cm each). Peel and cut the potato and carrot into 2 cm chunks. Slice the onion into wedges and mince the garlic.

In a large pot, combine the gochujang, soy sauce, sugar, sesame oil, and minced garlic. Stir in 300 ml water until the paste dissolves.

Add the chicken pieces, potato, carrot, and onion to the pot. Bring to a boil over high heat, then reduce heat to medium-low and cover.

Simmer for 20–25 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 75°C) and the vegetables are tender. The sauce should reduce slightly and become glossy.

While the chicken simmers, slice the green onions into thin rings.

Taste the sauce and adjust seasoning if needed (add a pinch of salt or sugar). Sprinkle the green onions over the top.

Serve the dakbokkeumtang over the steamed rice.