Spicy Korean Chicken & Potato Stew (Dakdoritang)

• 2 pounds chicken drumsticks
• 1 1/3 cups water
• 1/3 cup soy sauce
• 1/4 cup gochugaru (red pepper powder)
• 2 tablespoons gochujang
• 2 tablespoons brown sugar
• 8 cloves garlic, grated
• 1 large onion, cut into 1-inch chunks
• 1 large potato, cut into 1-inch chunks
• 1 medium carrot, cut into 1-inch chunks
• 1 jalapeno, thinly sliced (optional)
• 1 tablespoon sesame oil
• 4 scallions, sliced on the diagonal, for garnish (optional)
• White rice, for serving

1. Bring a large pot of water to a boil and add the chicken, poaching for 5 minutes. It may not come up to a boil again (that's fine!). Drain and rinse with cold sink water. Add back to the empty pot.
2. In a small bowl, stir together the water, soy sauce, red pepper powder, gochujang, brown sugar, and garlic, and add to pot with the chicken. Bring to a boil, lower the heat to medium, and cook at a rolling simmer for 10 minutes.
3. Add the onion, potato, carrot, and optional jalapeno and continue simmering for 20 more minutes, or until the chicken and vegetables are cooked through. Stir in the sesame oil.
4. Garnish with scallions and serve with white rice.
5. Instant Pot variation: Add all of the ingredients (using only 1/2 cup water, not the full 1 1/3 cups), save for the sesame oil, scallions, and white rice. Pressure-cook on High for 30 minutes, then let release naturally for about 10 minutes. Stir in the sesame oil and garnish with scallions. Serve with white rice.

chicken drumsticks, water, soy sauce, gochugaru, gochujang, brown sugar, garlic, onion, potato, carrot, sesame oil, scallions, white rice

Taken from food52.com/recipes/78740-spicy-korean-chicken-potato-stew-dakdoritang (may not work)