Dak-bokkeum-tang (Spicy Korean Braised Chicken)

Blanch the chicken in boiling water for 2 minutes, then rinse under cold water.

~5 min

Why: This flushes out gaminess, impurities, and excess fat for a cleaner-tasting sauce — skip it and you'll taste the difference.

Mix all the sauce ingredients into a seasoning paste.

~3 min

Put the chicken, sauce, and water in a pot, bring to a boil over high heat, then cook over medium for 20 minutes.

~22 min

Add the potatoes and carrot, cut into large chunks, and cook 15 more minutes.

~15 min

Watch out: Add the potatoes at the start and they fall apart, turning the sauce into a thick porridge — mid-cook is the right time.

Add the onion and green onion and simmer 8-10 minutes until the sauce is reduced and clinging.

~9 min

Why: This final reduction is when the sauce coats the chicken — it's done when the liquid is down by half.

Taste and finish: add soy sauce if it needs salt, gochugaru if it needs heat.

~1 min