Dak-bokkeum-tang (Korean Spicy Braised Chicken)

Cut 600 g chicken into 4 cm pieces and soak it in cold water for 10 minutes.

Rinse once, drain well, and remove excess surface moisture so the braise tastes cleaner and the seasoning clings better.

Cut 2 potatoes into 4 cm chunks and slice 1 onion into thick 1 cm strips.

Keep the potatoes fairly large because small pieces can break apart before the chicken has fully softened.

Mix 3 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon sugar, and 1 tablespoon minced garlic into a thick sauce.

Coat the drained chicken evenly and rest it for 10 minutes so the surface starts absorbing the seasoning.

Put the seasoned chicken and 200 ml water in a pot, then bring it to a boil over high heat.

Once it bubbles strongly, lower to medium and simmer for 10 minutes until the chicken surface is cooked through.

Add the potatoes and onion, then simmer over medium heat for about 12 minutes.

Turn the pieces occasionally so the bottom does not scorch, but do not stir roughly because the potatoes need to hold their shape.

When the sauce looks glossy and reduced, check the seasoning and the texture.

Serve when a chopstick slides into the potato easily and the chicken is cooked through, with enough thick sauce to spoon over rice.