P Ladle's "Dakdoritang": Korean Spicy Chicken Stew

This is a pretty popular dish in our family. My mom used to make this for us when we were younger, and when I got married, I called her up one day and asked her for the recipe, but of course, she didn't really have a set recipe. Everything was a little bit of this, and that and stir and fry this and that, so I did just that. I experimented a lot over the last 7 years and I guess you can say this recipe is my own rendition of the "dakdoritang." It's spicy, sweet, and very very savory. Enjoy~

Ingredients:
 Chicken, a pack of this size.
 2 Potatoes
 1 Small piece of ginger
 4 cloves of garlic
 3 Scallions
 2 Carrots
 2 Onions

For the sauce: 

3 Tbsp Soy Sauce, 

1 Tbsp Vegetable Oil, 

2 Tbsp Sesame oil, 

2 Tbsp Brown Sugar, 

2-3 Tbsp Korean Pepper Flakes, 

2 tsp Black pepper, 

2 tsp Salt, 

2 Tbsp Cooking Wine(mirin)

1/2 cup of water 

1.First, let's make the sauce:

Get all these ingredients into a bowl.

 Mix it together and set aside the sauce.

2. Let's prep the Chicken and the vegetables now.

Chop the potatoes, carrots and onions, and mince the ginger.

Mince the garlic. Ever use one of these? It's really convenient to use.

Chop the scallions.

3. Let's start cooking!

Heat the pot in medium heat, pour some cooking oil, then pour in the chicken, (I've already trimmed any excess fat and skin off and salted and peppered the chicken slightly. 

Don't use too much salt, just about a tsp.)

start browning the outside of the chicken. 

Throw in the minced ginger. 

(Putting ginger in now helps take away any stinky chicken smell out)

Close the pot and let it cook for about 5 minutes in medium heat.

Pour in the vegetables into the pot.

Stir and cook.

Close the pot and let it cook for 5 minutes.

Open the pot and pour the sauce in and stir and coat the chicken and vegetable well.

Cover and let it cook for about 10 minutes or until the chicken is almost cooked.

Open up and pour the water in.

Cook and stir again.

Close the lid and cook for 20 minutes in low-medium heat, stirring occasionally. 

Watch the potatoes and carrots from sticking to the bottom. 

Stewing, Stewing, the flavors all Soaking... 

 Stewing, Stewing, the flavors all Soaking... 

( my little stewing song)

tick tock, tick tock....

 Add in the last ingredient, our scallions.

Stir in together, and turn the heat off. 

You are done!

Scoop yourself a bowl of rice and some kimchee. 

And voila~ 

Your meal is served!

All gone!

Hope you try it. 

Enjoy!