Wash the chicken thoroughly and cut it into bite-sized pieces.
Dice the potatoes, carrots, and onions.
Heat cooking oil in a pot and stir-fry the chicken.
When the chicken is about halfway cooked, add the potatoes, carrots, and onions and stir-fry together.
Add gochujang (Korean chili paste), soy sauce, minced garlic, gochugaru (chili powder), sugar, and pepper.
Pour in 200ml of water and simmer over medium heat for 20 minutes.
When the sauce is reduced, add the green onions and cook for 5 more minutes.