Spicy Korean Chicken and Potato Stew (Dakdoritang)

In a large bowl, combine the chicken pieces with gochujang, gochugaru, soy sauce, sesame oil, minced garlic, and grated ginger. Mix well to coat the chicken evenly.

Heat a large pot or Dutch oven over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.

Add the cubed potatoes and onion chunks to the pot. Reduce the heat to medium-low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.

Stir occasionally to prevent sticking and ensure even cooking. If the sauce becomes too thick, add a splash more chicken broth or water.

Taste and adjust seasoning if necessary, adding more gochujang or soy sauce to your preference.

Garnish with chopped scallions before serving hot with a side of steamed rice.