Spicy braised chicken

In a large pot mix the soy sauce, gochujang, hot pepper flakes and minced garlic.

Stir in the brown sugar.

Add the chicken and a big chunk of onion, then two cups of water, one cup at a time, rinsing every last drop of the sauce in.

Bring to a boil and cook about 20 minutes, holding the potatoes back so they do not go mushy.

Add the green onion last.

Cut the potatoes in half into big chunks.

Add the potato chunks and the green chili pepper and cook about 20 minutes more, 40 minutes in total.

Stir gently and spoon the broth from the bottom over the top, shaking the pot rather than stirring hard so nothing burns.

Boil some of the broth away over high heat, about three minutes, or longer if you want less broth; it should stay juicy for mixing with rice.

Serve with rice and kimchi.