Seared Chicken Thigh Dakbokkeumtang with Homemade Chilli Oil

Method

1. Pat the chicken thoroughly dry with paper towel, make 1–2 cuts along the bone on the flesh side and season all over with salt; dry skin is what crisps. Cut the potatoes and carrot into 3–4 cm chunks with rounded edges, the onion into large pieces and the shiitake, stems removed, in half.

   Add in this stepBone-in, skin-on chicken thighs and drumsticks 700 gSalt 1 pinchSmall waxy potatoes 250 gCarrot 80 gOnion 120 gFresh shiitake mushrooms 2

2. Heat half the oil in a heavy 24 cm pot on medium-high heat and lay the chicken in skin-side down. Cook undisturbed for 6 min, until the skin is deep golden and releases from the pot by itself, then turn, cook 1–2 minutes more and lift out. A crowded pot steams instead of browning, so sear 3–4 servings in two batches. The fat spits: use tongs and hold the lid up as a shield.

   Add in this stepNeutral cooking oil ¾ tbsp

   medium-high heat

3. Turn the heat down to low heat, add the remaining oil, then the garlic, ginger and chilli flakes, and stir for 1 min. When the oil turns red and smells toasty, your chilli oil is ready. Chilli flakes burn quickly and turn bitter, so keep the heat truly low.

   Add in this stepNeutral cooking oil ¾ tbspMinced garlic 1 tbspMinced ginger ½ tspKorean chilli flakes (gochugaru) 1½ tbsp

   low heat

4. Pour in the mirin and scrape up the browned bits from the bottom with a wooden spoon. Stir in the stock, gochujang, soy sauce, syrup and pepper, then return the chicken skin-side up. Bring to the boil on high heat, turn down to medium-low heat, set the lid ajar and simmer gently for 18 min. Keeping the skin above the liquid stops it going flabby.

   Add in this stepMirin or Korean cooking wine 2 tbspChicken stock (unsalted or low-salt) 500 mlGochujang 1½ tbspSoy sauce 2 tbspRice syrup or corn syrup 1 tbspBlack pepper 1 pinch

   high heat→medium-low heat

5. Tuck the potatoes, carrot and shiitake between the chicken pieces, spoon over the sauce and simmer on medium heat for 13 min more, until a chopstick slides easily into the potatoes.

   medium heat

6. Add the onion and chilli and cook uncovered on medium-high heat for 6 min, basting the chicken with sauce over and over until it's glossy. It's ready when the sauce coats the back of a spoon; the thickest part of a thigh should reach at least 75 °C or run clear when cut.

   Add in this stepHot green chilli 1

   medium-high heat

7. Turn off the heat, scatter with sliced leek greens and sesame seeds and serve straight from the pot.

   Add in this stepKorean leek or spring onion, green part ½Toasted sesame seeds 1 tsp