Dakbokkeumtang

Method

1. 1 Cut the chicken thighs into bite-sized pieces, blanch them in boiling water for 3 minutes, then rinse off the foam to keep the broth clear.
2. 2 Mix Korean chili powder, gochujang chili paste, soy sauce, sugar, minced garlic, and minced ginger to make a braising sauce.
3. 3 Sauté the chicken with half of the sauce over high heat for 5 minutes until the meat is firm and turns red.
4. 4 Add just enough water to cover the chicken, bring to a boil, then reduce heat and simmer for 20 minutes.
5. 5 Add the potatoes and carrots cut into large pieces, and simmer for another 15 minutes until the vegetables are tender but not mushy.
6. 6 Add the onions, simmer for 5 minutes until the sauce thickens, sprinkle with chopped scallions, and serve hot with rice.

With an appliance

• Pressure cooker 40 min

  Replace step 4: simmer under high pressure for 7 minutes then release the pressure quickly; the potatoes and carrots in step 5 should still be cooked with the lid open for 15 minutes, simmering them together will make them mushy.