Spicy braised chicken with potatoes (Dak-bokkeum-tang)

1. Cut the chicken legs into 2-3 pieces at the joints, blanch in boiling water for 3 minutes, then rinse – this keeps the sauce clean.

2. Mix the gochujang, gochugaru, soy sauce, sugar, grated garlic and pepper in a bowl.

3. Put the chicken in a pan, coat with half of the sauce, pour in the water, bring to the boil and cook covered for 15 minutes.

4. Add the potatoes and carrot cut into large chunks and the remaining sauce, and cook for another 15 minutes.

5. Stir in the onion cut into wedges and cook uncovered for 8-10 minutes more, until the potatoes are tender and the sauce has thickened and coats the meat; finally scatter over the spring onion.

6. Serve in a deep dish with rice.

Tip: Dak-bokkeum-tang (also called dak-dori-tang) is a true everyday Korean family dish. The starch from the potatoes thickens the sauce, so don't cut them too small or they'll fall apart.