Spicy Braised Chicken Stew (Dakbokkeumtang)

Cut chicken into bite-sized pieces.

Cut potatoes, carrots, and onions into large chunks.

Heat oil in a pan and stir-fry the chicken.

When the chicken is half cooked, add the potatoes, carrots, and onions.

Add gochujang (Korean chili paste), soy sauce, sugar, and minced garlic, and stir-fry together.

Pour in enough water to cover the ingredients and bring to a boil.

Simmer over medium heat for 15-20 minutes until all ingredients are cooked through.

Add green onion and spicy chili pepper, simmer for a bit more, then finish.