Korean spicy chicken stew with simple vegetables- potato, carrot & onion. \r<br>Comeback for NEW Easy & Fun Asian Recipes Every Friday!! \r<br>♥ Watch More Asian at Home: \r<br>\r<br>♥ Please Subscribe my channel for more delicious recipes!\r<br>\r<br>\r<br>♥ Website for written recipes \r<br>\r<br>♥한글블로그 \r<br>\r<br>♥ Facebook \r<br>\r<br>♥ Instagram \r<br>\r<br>♥ Twitter \r<br>\r<br>♥ Pinterest \r<br>\r<br>♥ Snapchat: \r<br>\r<br>\r<br>♥ Tools\r<br>Wooden Stirring Spoon \r<br>Le Creuset Dutch Oven Red \r<br>\r<br>♥ Camera\r<br>Canon EOS Rebel T5i with 18-135mm STM Lens\r<br>\r<br>Canon EOS 70D with 55-250mm STM Lens\r<br>\r<br>\r<br>♥ Step-by-Step Written Recipe: \r<br>\r<br>\r<br>♥Dakbokkeumtang Ingredients\r<br>4 lb. whole chicken, cut into 11 pieces with bone in and skin on\r<br>1 lb yukon gold potatoes, peel, halved or quartered (approximately 3 potatoes)\r<br>1/2 lb carrot, peel, cut into nice big chunks (approximately 3-4 carrots)\r<br>1 1/2 lb onion, cut into nice big chunks (approximately 2 onions)\r<br>8 cloves garlic, chopped\r<br>3 Tbs Gochujang, Korean red pepper paste \r<br>2 Tbs soy sauce\r<br>1 Tbs Gochugaru, Korean red pepper flakes (Optional) \r<br>1 Tbs sugar or honey\r<br>2 Tbs rice wine \r<br>1 Tbs sesame oil \r<br>1 tsp sesame seeds, plus for garnish\r<br>4 green onions, sliced into 2 inch long pieces
