Cut the chicken into 3×3 inch pieces. Don’t remove the skin, fat, or bones because that gives it good flavor.

Marinate the chicken with 1 Tbsp of cooking wine, ¼ tsp of salt, and ⅛ tsp of black pepper powder for at least 10 minutes.

Combine 5 Tbsp of red pepper paste, 3 Tbsp of red pepper powder, 2 Tbsp of soy sauce, ½ Tbsp of cooking wine, 1 Tbsp of sugar, 1 Tbsp of corn syrup, 2 Tbsp of minced garlic, 1 tsp of sesame seeds, 1 tsp of sesame oil, and 1 pinch of black pepper powder.

Mix the ingredients.

Cut 2 cups of onions, 2 cups of potatoes, 1 cup of carrots, 3 green onions, and 1 or 2 hot peppers into big chunk (1 or 1½ inch cubes).

Place the chicken in a big pan.

Add the potatoes, onions, and carrots on top of the chicken.

Pour the sauce on top.

Then pour 1½ cup of water on it.

While its cooking, occasionally stir it so that all of the ingredients get covered with the sauce. Cook it for 30 to 35 minutes on high, or until the chicken and potatoes are completely cooked.

Reduce the temperature to low and add the green onions along with the hot peppers. Cook 2 more minutes and then turn off the heat. If you don’t want your food too spicy, skip the hot peppers.

Serve this dish with rice and other Korean side dishes. You can also pour some of this on top of rice for a main course in the same way as curry and rice. Enjoy this delicious Korean food.


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