4 tablespoon soy sauce
1 tablespoon pure toasted sesame seed oil
2 tablespoon fine or medium ground red chile pepper
1 1/2 tablespoon sugar
3 cloves garlic, peeled
1/2 inch section of fresh ginger, peeled
3 tablespoon water
2 lbs chicken thigh, boneless and skinless*
4 medium potatoes
1 large carrot
1 large white or yellow onion, peeled
6 to 9 cloves garlic, peeled
4 fresh whole jalapeño, red chili pepper, or green chili pepper (one type according to desired heat level)
1 1/2 tablespoon Korean refined cooking wine
1 cup water
* Substitute or combine: sectioned wings, breast, or legs
Place water, soy sauce, garlic, and ginger into a blender and blend into a liquid. Pour into a small mixing bowl.
Add the rest of the paste ingredients and mix well.
Let stand at least fifteen minutes.
Prepare chicken and vegetables:
Cut the onion in half from top to bottom, then cut each section in half, also from top to bottom, repeat for each quarter section.
Cube the carrot and potato into roughly 1 inch cubes.
Slice the garlic cloves in half from top to bottom
Slice the peppers in half from top to bottom.(use or discard seeds as you wish)
Cut the chicken into 2 inch by 2 inch pieces.
Place all ingredients, including seasoning paste, in a large lidded non-stick pot and mix well.
Over high heat, bring the liquid to a boil.
Cover pot and reduce heat to medium. Cook for about ten minutes, stirring occasionally.
Reduce heat to low and simmer, covered, for another fifteen to twenty minutes, stirring occasionally.
Serve with Korean sticky rice and ban chan.
Note for sectioned wings: No adjustment needed.
Note for breast meat: Increase water by 1/8 cup.
Note for whole legs: Increase water by 1/3 cup and adjust cooking times: medium heat add five minutes/simmer add ten minutes.