Dakdoritang

Cut the chicken thighs into small pieces, and cut the potatoes, carrot, and onion into large chunks; leave the garlic cloves whole, slice the ginger thinly, and cut the green onion into 5 cm segments.

In a bowl, mix the soy sauce, gochugaru, gochujang, sugar, rice wine, black pepper, and sesame oil — this is the spicy braising sauce.

Place the chicken in a large pot, add the onion, garlic, ginger, the prepared sauce, and 360 ml water. Stir, bring to a boil over high heat, then cover and braise for 15 minutes over medium heat, stirring occasionally.

Add the potatoes and carrot, cover the pot again, and braise for another 10 minutes, until the vegetables begin to soften.

Remove the lid and cook for about 5 more minutes, until the chicken is fully cooked and the sauce has thickened slightly; occasionally ladle the sauce from the bottom of the pot over the chicken and vegetables.

Add the green onion, sesame seeds, and, if needed, a bit more black pepper. Heat through for 1–2 minutes and turn off the heat.

Let the dish rest uncovered for 5 minutes so the sauce settles evenly. Serve the dakdoritang hot.