Korean Braised Chicken with Radish

Soak 900 g bone-in chicken pieces in cold water for 10 minutes, then rinse until the water runs mostly clear.

Cut the 350 g radish and 250 g potato into large chunks, and slice the onion thickly.

Mix 4 tbsp soy sauce, 1.5 tbsp gochugaru, 1.5 tbsp minced garlic, 1 tbsp sugar, and 1/2 tsp black pepper.

Stir until the sugar is dissolved so the seasoning spreads evenly in the pot.

Put the chicken, radish, potato, onion, and 700 ml water in a wide pot and bring to a boil over high heat.

Once it boils strongly, skim foam for about 4 minutes for a cleaner sauce.

Stir in the seasoning paste, turn the pieces once, then lower the heat to medium-low.

Cover with the lid slightly ajar and braise for 25 minutes, scraping the bottom midway so the sauce does not stick.

When the radish turns amber and the potato edges begin to soften and break down, add 50 g green onion sliced diagonally.

Simmer uncovered for 8 more minutes so the liquid reduces and lightly thickens.

Check that the sauce barely covers the bottom of the pot and that the chicken is fully cooked.

If a chopstick slides easily into the radish, turn off the heat, cover, and rest for 3 minutes before serving.