Korean Dakdoritang

Rinse the chicken pieces thoroughly under cold water. In a large pot, bring enough water to a boil with 1 teaspoon of salt. Add the chicken pieces and blanch for 3-5 minutes to remove impurities and excess fat. Drain the chicken and rinse again under cold water. This step ensures a cleaner, less greasy stew.

While the chicken is blanching, prepare your vegetables. Cut potatoes and carrots into large, bite-sized chunks. Slice the onion thickly and cut green onions into 2-inch pieces. Mince the garlic and ginger. In a separate bowl, combine soy sauce, gochujang, gochugaru, minced garlic, minced ginger, sugar, and black pepper. Mix well to form a smooth paste.

Place the blanched chicken, potatoes, carrots, and thickly sliced onion in a large pot or Dutch oven. Pour the prepared sauce over the ingredients. Add 3 cups of water or anchovy broth. The liquid should mostly cover the ingredients. Bring the stew to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.

After 20 minutes, check if the potatoes and carrots are tender. Stir gently to prevent sticking. Add the green onions and Cheongyang chili peppers (if using). Continue to simmer, uncovered, for another 5-10 minutes, allowing the sauce to thicken slightly and the flavors to meld. Taste and adjust seasoning if needed (add more soy sauce for saltiness, sugar for sweetness, or gochugaru for spice). Drizzle with sesame oil just before serving.