Dakbokkeumtang (Korean Spicy Braised Chicken)

Method

1. Peel the potatoes and carrot and cut them into large 3–4 cm chunks; trimming the sharp edges stops them breaking up as they simmer. Soak the potatoes in cold water to rinse off starch. Cut the onion into large pieces, the leek into 4 cm lengths and the chilli on the diagonal.

   Add in this stepPotatoes 250 gCarrot 80 gOnion 120 gKorean leek or large spring onion (daepa) ½Green chilli 1

2. Rinse the chicken in cold water and snip off the lumps of yellow fat under the skin. Bring enough water to cover the chicken to the boil in a 22 cm pot on high heat, add the chicken and blanch for 5 min. Drain, discard the water and rinse the chicken under cold water to wash away blood and scum. This removes any gamey smell and keeps the sauce clean.

   Add in this stepChicken pieces, bone-in (a whole chicken cut into 10–12) 700 g

   high heat

3. In a small bowl, mix the gochujang, chilli flakes, soy sauce, sugar, garlic, ginger, mirin and pepper into a smooth paste.

   Add in this stepGochujang (Korean chilli paste) 1½ tbspKorean chilli flakes (gochugaru) 1½ tbspSoy sauce 2½ tbspSugar 1 tbspMinced garlic 1 tbspMinced ginger ½ tspMirin or Korean cooking wine 1 tbspBlack pepper 1 pinch

4. Put the blanched chicken, sauce and water into the rinsed 22 cm pot, stir and bring to the boil on high heat. Once boiling, turn down to medium heat, set the lid ajar and simmer for 15 min so the chicken absorbs the sauce. Stir now and then so nothing catches on the bottom.

   Add in this stepWater 500 ml

   high heat→medium heat

5. Add the drained potatoes and carrot, spoon the sauce over and simmer on medium heat for 12 min more. The potatoes are done when a chopstick slides into the centre with no resistance.

   medium heat

6. Add the onion, chilli and leek and cook uncovered on medium-high heat for 5 min, spooning the sauce over the chicken as it reduces. When the sauce has reduced by about half and looks thick and glossy, turn off the heat and drizzle with sesame oil. The chicken is fully cooked when the thickest part of a drumstick shows no pink and the juices run clear.

   Add in this stepToasted sesame oil 1 tsp

   medium-high heat