Korean spicy chicken stew (dak bokkeum tang)

Method

1. Put the chicken on a tray, skin-side down, and sprinkle with the salt. Set aside for 10 minutes at room temperature (you can prepare the vegetables while you wait).
2. Set a large saucepan (25-30cm) over a medium heat and add the oil. Once hot, add the chicken, skin-side down, and fry until  the skin is golden and most of the fat has rendered out. Turn the heat down to low-medium and remove the pan from the heat for a few seconds – you want to lower the temperature a little, otherwise the soy added in the next step may burn.
3. Add the sugar and soy sauce, put the pan back over the heat and stir to coat the chicken. Once the chicken pieces are glazed in the sweet soy mixture, add the gochugaru and stir to combine. Pour in enough water to just cover the chicken.
4. Turn up the heat and bring the liquid to the boil. Add the leek and onion, cook for 5 minutes, then stir in the doenjang and gochujang. Cook, stirring, until the pastes dissolve into the liquid, then add the carrot, potatoes and garlic.
5. Leave the stew to simmer, stirring occasionally, for 10 minutes, then add the freshly ground black pepper. Turn the heat right down and cook for another 10-15 minutes or until the potatoes are tender. Keep topping up the stew as needed with more water – you want the level to stay just below the point of covering the meat and vegetables.
6. Finally, turn the heat up to high and vigorously simmer the stew until the sauce reduces a little. During this process, the vegetables will break down a little and thicken the sauce.
7. Season with plenty of black pepper, then garnish with chillies, spring onions and sesame seeds. Serve with rice and a side of kimchi.