An awesome chicken and potato stew from Korea. Good amount of spiciness to it. I love this during winter.

Serves roughly 4

8 chicken pieces -thighs, breasts or drumsticks are best
4 medium sized potatoes
2 onion
1 carrot
1-2 jalapenos
2 tbsp minced garlic
2 tbsp gochujang
2 tbsp gochukaru
2 tbsp soy sauce
1 tsp sugar
2 tsp sesame oil
2 green onions
1 tbsp ginger
2 cups of water
Salt and pepper

Peel and half, then quarter the potatoes. (8 pieces). Cut onion the same way. Peel carrot and cut it into lengths about the same size as its width. Quarter each slice. Slice jalapenos.

In a heavy pot, combine all ingredients except green onions. Cover and cook for 30-40 minutes over a medium flame. Season with salt and pepper. Chop and add green onion and simmer for 5 minutes.
Serve hot with rice on side.