Dakbokkeumtang — Spicy Braised Chicken Drumsticks & Potatoes

Ingredients

• 2½ lb Chicken Drumsticks, bone-in pieces
• 1½ lb potatoes, in large chunks
• 2 cups Carrots, cut into thick pieces
• 3 tbsp gochugaru
• 2 tbsp gochujang
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 6 cloves garlic, minced
• 1 tbsp grated ginger
• 2½ cups water
• 1 onion, in wedges
• 4 scallions, cut into lengths
• 1 tbsp toasted sesame oil

Method

1. Blanch the Chicken Drumsticks pieces in boiling water 3 minutes and rinse. It seems fussy, but it's why the braising liquid stays clear and clean.
2. Whisk the gochugaru, gochujang, soy sauce, mirin, sugar, garlic, and ginger with the water into a bright red braising liquid.
3. Combine the Chicken Drumsticks, potatoes, Carrots, and onion in a heavy pot with the liquid. Bring to a boil, then cover and simmer 25 minutes.
4. Uncover and cook 10–15 minutes more, spooning sauce over the top, until the potatoes are tender, the Chicken Drumsticks reads 175°F (79°C) at the bone, and the sauce has reduced by half.
5. Stir in the scallions and sesame oil off the heat, and serve with rice that can handle a lot of sauce.