Korean Sweet and Spicy Hot Daktoritang

• 200 to 300 grams Chicken thighs (boneless)
• 2 to 3 peices Chicken thighs (with bones)
• 3 Potatoes
• 1 Onion
• 1 Carrot
• 2 to 3 Boiled eggs
• 1 tbsp Red chilli powder
• 1 tbsp Gochujang
• 2 tbsp Sugar
• 1 tbsp Sesame oil
• 1 tbsp Mirin
• 1 tbsp Grated garlic
• 1 tbsp Grated ginger
• 1 tbsp Ground sesame (white)
• 200 ml Water
• 1 optional Mushrooms/ dangmyeon/ etc

1. Cut the chicken into bite sizes.
2. Put them into a pan with cold water and bring to the boil to cook the chicken (keep the stock after cooking the chicken).
3. Meanwhile cut the vegetables into bite sizes.
4. Cut the potatoes into quarters and cut the carrot and onion roughly.
5. Combine the sauce ingredients and stir well.
6. If you don't like too much spicy hotness use a generous amount of sugar.
7. Fry the vegetables quickly.
8. After the onion has wilted...
9. Add 1 chicken and 3 sauce mixture.
10. Continue to fry.
11. Fry and stir until the sauce is evenly distributed.
12. Add 1 chicken stock.
13. Add dangmyeon, boiled eggs and mushrooms at this point if you want to.
14. When the potatoes are tender it is done!
15. Add more sugar if it is too hot.
16. Simmer longer and the flavor will be more rounded!

chicken, chicken, potatoes, onion, carrot, eggs, red chilli powder, gochujang, sugar, sesame oil, mirin, garlic, ginger, ground sesame, water, etc

Taken from cookpad.com/us/recipes/150579-korean-sweet-and-spicy-hot-daktoritang (may not work)